This indulgent dish makes for a particularly classy canape and is easier to make than you’d think.
Ham Hock Terrine
|For a crowd-pleasing canape look no further than our ham hock terrine, perfectly served with our Albert’s Victorian Chutney.|
1 ham hock
20g chopped parsley
Salt & pepper
1 jar Baxters Albert’s Victorian Chutney
Baxters IngredientsAlbert’s Victorian Chutney
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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