Ingredients
Method
1.Lightly grease a 1-litre terrine dish. Line with plastic wrap, leaving a generous overhang.
2.Place hocks, onion, carrot, thyme, bay leaf, peppercorns and wine in a large pot and add just enough cold water to cover. Bring to boil, skimming off any impurities.
3.Reduce heat to low, put the lid on, and gently simmer for 3 hours or until ham is very tender. Turn off heat and leave ham to cool in pot.
4.Remove ham. Strain cooking liquid, reserving the carrot and soft onion and 250ml of liquid (leftover liquid can be frozen and later added to soup or stock).
5.Remove skin from hocks and flake meat from bone – you should get about 1kg of meat. Mix parsley, reserved carrot and onion into the meat.
6.Pour reserved liquid into a small pan and warm over low heat. Meanwhile, soak gelatine in cold water for 5 minutes then squeeze out excess water and add to pan. Stir to dissolve then remove pan from heat.
7.Pack ham mixture into terrine and slowly pour over gelatine mixture to cover (you might not need it all). Let cool then fold in overhanging wrap.
8.Chill in fridge for 3 hours then top with thick cardboard and weight down with cans. Chill overnight until firm; it will keep for 1 week in the fridge.
9.Try serving the terrine with gherkins and mustard, and an apple and fennel salad.
