Ham Hock Terrine with Cider Jelly | Great British Food Awards

Name: Ham Hock Terrine with Cider Jelly | Great British Food Awards
Ingredients: 2.6kg gammon hocks (also called knuckles), check with your butcher that they are cured; 500ml apple juice; 4 bay leaves; 1 onion, roughly chopped; Small handful thyme sprigs; 1 tsp black peppercorns; Oil, to grease; Large handful parsley, finely; 2 tbsp wholegrain mustard; 1 tbsp capers, rinsed; 3 gelatine leaves; 200ml cider

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Put the gammon hocks into a large pan. Add the apple juice, bay leaves, onion, thyme and peppercorns, then add cold water to cover. Bring to the boil, then turn...

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Ingredients

2.6kg gammon hocks (also called knuckles), check with your butcher that they are cured
500ml apple juice
4 bay leaves
1 onion, roughly chopped
Small handful thyme sprigs
1 tsp black peppercorns
Oil, to grease
Large handful parsley, finely
2 tbsp wholegrain mustard
1 tbsp capers, rinsed
3 gelatine leaves
200ml cider