Ham Hock Terrine with a Jammy Egg and Parsley Mayonnaise Recipe - Great British Chefs

Ingredients

• 1kg ham hock
• 1 large onion
• 1 garlic bulb
• 250ml of white wine
• pork stock, as needed, about 1–2 litres, boiling hot
• 1 bunch of parsley
• lemon zest, from 1 lemon
• 4 Freshlay Farms Golden Yolker® eggs
• salt, to taste
• cornichons, to serve
• baguette, toasted, to serve
• 1 bunch of flat-leaf parsley
• 450ml of sunflower oil, or vegetable oil
• 75g of Freshlay Farms Golden Yolker® egg yolk
• 25g of white wine vinegar
• 1 1/2 tsp Dijon mustard
• salt