Ham Hock Terrine

For a crowd-pleasing canape look no further than our ham hock terrine, perfectly served with our Albert’s Victorian Chutney.
Difficulty Medium
Time 3 hours cooking + 3 hours chilling
Serves 12
  • 1 ham hock

  • 20g chopped parsley

  • 3 gherkins

  • Salt & pepper

  • 1 jar Baxters Albert’s Victorian Chutney

Albert’s Victorian Chutney
Ablerts Victorian
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Put the ham hock in a pot and cover with cold water.

Bring to the boil and skim any residue from the water.

Simmer for 2 hours or until the meat is falling off the bone.

Remove the meat from the pot and reduce stock by half.

Meanwhile shred the meat, discarding any skin and bones.

Dice the gherkins and add to the ham. Add enough stock to moisten the meat. Add the parsley and season.

Roll the ham mixture into a cylinder and chill in the fridge to set. This takes 2-3 hours but would be best left overnight.

Once set slice the terrine and serve on top of mini crackers, topped with the Albert’s Victorian Chutney and a sprig of chervil.

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