Ham hock terrine
2 1/4-pound (1 kg) ham hocks
2 leeks, whites only, chopped
1 tablespoon (15 ml) black peppercorns
1 bay leaf
Reserved hock meat
1/2 cup (120 ml) diced baby gherkin
1 red pepper, roasted, peeled and diced
1 carrot, cooked and diced
1/4 bunch parsley, stems removed, finely chopped
In a deep pot place the hocks and cover with cold water.
Bring to a boil over a high heat, then reduce the heat and simmer for 10 minutes.
Drain, discard water, reserve hocks.
Rinse hocks well in cold water, then return to pot.
Add the leeks, peppercorns, and bay leaves to the pot.
Top up the pot with hot water, cover and simmer for four hours, or until the meat is tender and falling off the bone. Regularly skim off any scum that floats to the surface.
When the pork hocks are cooked, place 4 cups (1 L) of strained stock into a clean pot, avoiding fat.
Reserve ham hocks and debone for the terrine.
Bring strained stock to a boil and boil until reduced by about one-third volume or 11 ounces (330 ml).
Set reduced stock aside for the terrine.
When cool enough to handle, transfer cooked ham hocks to a work surface, peel off the skin, and scrape off any excess fat.
Pull the meat apart from the bone, then finely shred.
Line a 2-pound (907 g) loaf pan with a double layer of plastic wrap, making sure there is enough of the wrap overhanging the edges to cover the top of the terrine.
Layer the reduced stock, shredded meat, gherkin, roasted red pepper, carrot, and parsley into the lined pan in a neat presentation.
Compact the mixture by hand.
Repeat the layering and compacting until the pan is full, making sure the meat is just covered by the stock.
Fold the overhanging plastic wrap over the top.
Place in the refrigerator to set.
After four hours or once firm, place a weight on top to compact the mixture further.
Return to the refrigerator to set overnight.
Gently remove from the tin and invert onto a cutting board.
Carefully slice the terrine and transfer to a serving dish.
Serve with bread (optional).
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