La Mare Ham Hock & Black Butter Terrine

Method:

1. Soak the ham hocks in several changes of cold water for approximately 3 hours.
2. Place the ham hocks into a large saucepan of cold water, with the carrots,  onion and peppercorns.  Cover and bring to the boil.  Reduce the heat and simmer for about 3 hours until the meat pulls away from the bone.  Remove the ham hocks from the pan and set aside.  Strain the stock through a sieve and allow it to cool slightly.
3. Line a 900g loaf tin. Lay 2 to 3 layers of cling film flat on a work surface.  Line the inside of the loaf tin leaving the excess cling film hanging over the sides.
4. Once the ham hocks have slightly cooled, tear the meat off the bone into chunks and discard as much fat as you can.
5. Put 400ml of the retained stock into a saucepan and add the gelatine leaves.  Put it back on the heat and warm until the gelatine leaves has completely dissolved.  Do not boil.
6. Place the meat into a large bowl.   Add in the chopped parsley, wholegrain mustard, La Mare Black Butter and the gelatine stock and then mix.  Try to leave the meat pieces nice and chunky as this will give the terrine a rustic feel.
7. Place the meat mix into the lined loaf tin.
8. Carefully wrap the overhanging cling film over itself to seal in the terrine. Then wrap in one or two more layers to ensure it is tightly sealed.
9. Cut a piece of card large enough to just cover the terrine.  Lay the card on top of the sealed terrine and weigh it down with something heavy.  I like to use a couple of tin cans.
10. Put in the fridge to set overnight. The terrine will keep for up to 5 days in the fridge.