I have a special place in my heart for ham hocks. Certainly not the most attractive ingredient to hold a fondness for, but I put it down to my inner cheapskate. I love the idea that for very little money you can produce something delicious. This ham hock recipe doesn’t use gelatin, but if you prefer a firmer setting you could add a leaf of gelatin to the cooking liquid once the ham hocks are cooked. You can also make the terrine in individual Kilner jars to serve.
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4kg ham hock (about 2 large or 4 smaller ham hocks)
8 whole black peppercorns
1 bay leaf
Small handful of thyme
2 carrots, peeled and cut into small cubes
1 onion, peeled and roughly cut into pieces
3 celery stalks, trimmed and cut into small cubes
60ml white wine vinegar
Generous handful of flat-leaf parsley, finely chopped
Large pot
900g loaf tin or terrine mould
Cling film