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Ham Hock Terrine with Piccalilli
Cooking Time 4.5 hours Minutes
Ingredients
15
Portions
4
Ingredients
15 Total- 2x trs Country Range Vegetable Bouillon (made up)
- 500 g ham shank
- 1 small leek, blanched and refreshed in cold water
- 2 small carrots, peeled and cut into large batons, blanched and refreshed in cold water
- 1 tbsp Country Range Whole Black Mustard Seed
- salt and pepper to taste
- For the piccalilli:
- 4 tsp Country Range English Mustard
- 8 tsp Country Range White Wine Vinegar
- 75 g caster sugar
- 30 g Country Range Gherkins, finely chopped
- 2 tsp Country Range Whole Black Mustard Seed
- 1 onion, peeled and finely chopped
- 75 g raw cauliflower pieces
- splash of olive oil
Method
-
1
Step 1
Using the green part of the blanched leek, line a mould. -
2
Step 2
Place the ham into the stock and braise for four hours until the meat falls away from the bone. -
3
Step 3
Remove the ham from the stock and flake the meat into a bowl. Add the mustard seeds and check the seasoning. -
4
Step 4
Place the ham and mustard seed mixture into the leek-lined mould. Press down then add the carrots and leek randomly on top of the ham. Repeat the layers, pressing down firmly each time. -
5
Step 5
Cover the mould with cling film and place in the fridge with weights on top. Leave to chill for 24 hours. -
6
Step 6
For the piccalilli, place a splash of olive oil into a pan and cook the onion until soft. Add the cauliflower and the rest of the ingredients. Heat and cook until the vegetables are soft but leaving the cauliflower with a slight bite. -
7
Step 7
Using a sharp knife, slice the ham terrine and serve with the piccalilli. Garnish with watercress.
Ingredients
15 Total- 2x trs Country Range Vegetable Bouillon (made up)
- 500 g ham shank
- 1 small leek, blanched and refreshed in cold water
- 2 small carrots, peeled and cut into large batons, blanched and refreshed in cold water
- 1 tbsp Country Range Whole Black Mustard Seed
- salt and pepper to taste
- For the piccalilli:
- 4 tsp Country Range English Mustard
- 8 tsp Country Range White Wine Vinegar
- 75 g caster sugar
- 30 g Country Range Gherkins, finely chopped
- 2 tsp Country Range Whole Black Mustard Seed
- 1 onion, peeled and finely chopped
- 75 g raw cauliflower pieces
- splash of olive oil
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