Ham hock terrine | Pork recipes | Jamie magazine
Need a fancy starter or buffet treat? This beautiful ham hock terrine is a real classic and a proper crowd-pleaser. If you're feeling brave, you could even ask your butcher for a pig's head!
Ingredients
- 1kg higher-welfare ham hock or 1 pig’s head
- 1 leek
- 1 onion
- 1 carrot
- ½ a bunch of fresh flat-leaf parsley
- 1 fresh bay leaf
- 150-250g dried apricots
- 200g cooked higher-welfare pork (or ham if using a pig’s head)
- 1½ sachets gelatine (or enough to set 1 litre of stock, according to packet instructions)
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