This month’s recipe has been provided by The Whitehouse
These quantities makes one terrine.
4 large smoked ham hocks
2 large carrots peeled
3 sticks of celery peeled
1 bunch of parsley finely chopped
2 tbsp of whole grain mustard
6 slices of Ayrshire ham (thin)
Place the ham hocks in a large pan of cold water and bring to a rapid boil for 5 minutes
Spoon the ham hocks out and place in a fresh pan of cold water. Bring to boil and then simmer for 4-5 hours.
Add the vegetables 30 minutes before the end of the simmering. Once cooked, leave to cool slightly in the stock.
In a separate pan reduce 4 ladles of the stock by half.
Once cool enough to handle remove the ham meat from the bones (try not to break the meat up too much) and place in a mixing bowl with the cooked vegetables, mustard, parsley and some hock skin chopped up. Mix with a ladle or two of the reduced stock, season with pepper (not salt).
When everything is nicely mixed, place into a terrine lined with cling film and Ayrshire ham. Cover and pop a weight on top.
Chill in the fridge for at least 24 hours.