Terrine of ham hock with onion marmalade and, pickled cabbage and buttered brioche. This ham hock terrine recipe makes a superb rustic starter. Serving with English mustard butter is not essential but adds a nice taste.

Serves 10 people

Ingredients:

For the terrine

• 3 un-smoked ham hocks, on the bone 

• 2 pig's trotters, split lengthways

• 1 tsp caraway seeds

• 1 tsp fennel seeds
• 2 red onions, chopped

• 1 bottle (75cl) dry white wine

• 4 tbsp white wine vinegar
• 2 tbsp small capers, rinsed and drained

• 10 gherkins, rinsed and chopped
• 1 jar pickled artichoke hearts
• handful of parsley, finely chopped

• salt and freshly ground black pepper

Method:

To make the terrine, put the ham hocks and pig's trotters in a large stockpot and cover with cold water. Bring to the boil and boil steadily for ten minutes, skimming off any scum from the surface. 
1. Remove the hocks and trotters, and discard the water.

2.  Return the hocks and trotters to the cleaned pan. Add fennel, caraway and red onions. Pour in the wine and vinegar, and add enough cold water to just cover the ingredients. 
3. Bring to the boil, then simmer very gently for a minimum of two hours or until the hocks are tender and the meat flakes easily.  
4. Leave the hocks and trotters to cool in the liquid for about an hour. Remove the hocks, cover with cling film and set aside. Discard the trotters. 
5. Strain the cooking liquid through a muslin-lined sieve into a clean pan. 
6. Add the white of 2 eggs and stir in gently. This will help to purify the liquid as the egg white will trap all impurities. As it does and rises to the surface skim this off ensuring you get all egg white out.
7. Place the pan on a high heat and bring the liquid to a rapid boil. Boil to reduce down to 650ml/1 pint, then pass it once again through a sieve lined. Line a 1.5-litre terrine with a double layer of cling film, leaving some cling film draping over the sides. 

8. Peel the skin off the hocks, then shred the meat into nuggets. Place in a large bowl with the capers, gherkins and parsley. Mix well. Taste and season with pepper (add salt only if really necessary). Pile the mixture into the lined terrine and press down firmly. Slowly pour in the reduced liquid, adding just enough to cover the meat. As you pour, tap the terrine dish on a hard surface to ensure the liquid is spread throughout the terrine. Cover with the overhanging cling film and chill in the fridge overnight.

For the English mustard butter 

• 50g very soft unsalted butter

• 1 heaped tsp whole grain mustard

• salt 
• freshly ground black pepper

Serve the terrine with the mustard butter, some pickled cabbage (or Sauer Kraut) and toasted brioche

Tips/Pointers

It’s very important to purify the stock as much as possible. This stock essentially becomes your natural gelatin for setting the terrine, and is full of flavor. The clearer you get it the more attractive your terrine will be.

Recipe from Safari Cuisine, a book by Andres Bifani