Ham Hock Terrine

You will need a 1.2 litre (2 pint) capacity terrine or loaf tin

Ingredients for boiling the ham:

3 small ham hocks, preferably smoked

1 litre (1¾ pints) cider

10 whole black pepper corns

3 bay leaves

2 crushed cloves of garlic

Ingredients for the terrine filling:

150g (5oz) good quality, finely sliced smoked pancetta or Parma ham

2 leaves of gelatine

Zest of 1 lemon

110g (4oz) capers

A bunch of parsley

Freshly ground black pepper

• Preheat the oven to 140C (275F, Gas mark 1). Place the ham hocks in a pan large enough for them to just fit in. Pour over the cider and add the peppercorns, bay leaves and crushed cloves of garlic. If you are not using smoked ham hocks, then add two teaspoons of salt to the pan. Bring to the boil and cook slowly for four hours in the oven. When it is cooked, cool it down enough to be able to handle the meat. Carefully pick off all the meat, leaving behind any sinew and bones and excess fat. Finely chop the meat and put in a large bowl. You will need approximately 800g of meat to fill a 1.2 litre terrine. Finely chop up the capers and parsley and add to the meat together with the lemon zest. Soak the leaves of gelatine in a bowl of cold water for about five minutes until soft. Squeeze out the water and place in a small pan to dissolve into liquid. Measure 300ml (11fl oz) of the delicious cooking/cider stock, which will still be warm, strain and add the liquid gelatine which will help the terrine to set. Taste and add more seasoning if desired. Add this liquid to the meat mixture and give it a good stir. Line the terrine dish with pancetta, leaving enough hanging over the sides to fold back over the finished dish. (The ends of the dish do not need lining). Pack the meat mixture into the lined dish. Fold the pancetta over the top of the meat to enclose the mixture. Place a lid or cover on the top and leave in the fridge over night until set. To turn out the terrine, carefully run a knife around the edges and it will slowly slide out. Delicious served with gooseberry chutney and salad.