Ham hock & mustard terrine.

Last Saturday I purchased a large ham hock from Carmynydd Piggery at a cost of £4.00 and made a delicious ham hock terrine enough for 8 generous portions at a total cost of less than £4.50. I thought I would share the recipie with you.

*Put the ham hock in large stock pot with one onion, one carrot, sprigs of thyme, bay leaves and pepper corns. Cover with water. 
* bring to the boil, cover and simmer for 2 and a half to 3 hours, until meat is very tender and falls off the bone. Leave to cool in the pan.
* Shred the meat and mix with one spoonful of whole grain mustard and a handful of chopped parsley.
* line a 1 litre tin or mould with cling film. Press the mixture into the prepared tin.
*Take some of the stock and boil rapidly until it is reduced, then pour over the meat.
* chill for 4 hours or overnight. Remove from mould and Carve into chunky slices and serve with salad leaves from Riverside Market Garden and fresh bread from Elm Tree Bakery.

Delicious!