Ham Hock and Wensleydale terrine Recipe.
I don't use a recipe, it's in my head, but very simple. You just have to do it over a couple of days but then it lasts a week.
I use a gammon joint or a couple of ham hocks. Just cook overnight in the slow cooker or boil gently in a pan until its dropping off the bone. Let the ham cool and reserve the cooking juices.
When it's cool pull the joint/hock into chunks and mix into it some chopped parsley and crumbled Wensleydale. Press into a terrine or loaf tin (lined with greased cling film with enough to fold over the top.) press it down firmly so it is quite solid.
Mix up a pint of the cooking juice with the right amount of gelatine for a firm set, leaf is better than powder, and pour it into the terrine to fill right to the top. Fold the cling film over to cover. Cut a piece of firm card and put on top Of the terrineand weight down with a couple of heavy tins so it "presses" the ham. Leave in the fridge like this for 12 hours so it is really firmly set.
This is brilliant over Christmas. For a starter, on a buffet etc and will last through to new year. Serve with any chutney, piccalilli, or some cornichons and a couple of slices of toasted ciabatta or bread rolls.