Woodland-reared Sussex Ham Hock Terrine Recipe

Prepare and simmer ham hocks

Place the boned Sussex ham hocks into a large saucepan and cover with cold water. Add 1 bay leaf and 1 tsp of the black pepper. Bring to a gentle simmer and cook for 2 to 2.5 hours until the meat is very tender and falling from the bone. Reserve 200 ml of the cooking liquid, cool slightly and strain. Remove meat from bones, discard any gristle, and keep the rind intact for later use. Chill the meat thoroughly (best overnight) so it firms for easier handling.

Prepare fillings

While the ham hock simmers, cut the pork shoulder into rough 2 cm cubes and chill. Finely dice half the pork belly and reserve the other half as thin slices to line the terrine. In a small pan, melt the butter and lightly toast the breadcrumbs until golden; set aside to cool.

Mince and combine

Using a coarse grinder plate or a food processor in short bursts, mince the chilled ham hock meat and the pork shoulder together so texture remains slightly coarse. Stir in the diced pork belly, cooled breadcrumbs, cream, beaten egg, brandy (or cider), fresh thyme, remaining bay leaf (crumble small), salt, remaining pepper, and curing salt if using. Taste a tiny amount by frying a small patty to adjust seasoning (optional).

Prepare gelatin and terrine mold

Soak gelatin leaves in cold water for 5 minutes and squeeze excess water, or sprinkle powdered gelatin over 60 ml cold water and let bloom for 5 minutes. Warm the reserved strained ham hock cooking liquid (approx 200 ml) gently and dissolve the bloomed gelatin into it. Allow to cool but not set; this liquid will be used to fill gaps and set the terrine.

Line terrine and fill

Preheat oven to 160°C (320°F). Line a 1.2–1.5 litre terrine or loaf tin with cling film hanging over edges. Lay the reserved ham hock rind and then overlapping thin pork belly slices up the sides and bottom so they will fold over the filling. Pack a layer of the meat mixture into the mold, pressing down to remove air pockets. Pour a little of the gelatin-cooking liquid between layers to help bind and settle the mixture. Continue layering and pressing until the mold is almost full, finishing with meat. Fold over rind and pork belly to cover top.

Bake in bain-marie

Cover the terrine with its lid or foil, place into a roasting tray and pour hot water into the tray to come halfway up the sides of the terrine. Bake at 160°C for 1 hour 15 minutes. Remove from oven and pour any remaining gelatin liquid over the top to fill gaps. Allow the terrine to cool to room temperature, then weigh it down with a board and cans (or the lid) and refrigerate for at least 12 hours, preferably 24, to set.

Unmold and rest

To serve, lift the terrine from the mold using the cling film, slice with a hot, dry knife to produce clean slices. Keep chilled until service; slices can be taken 30 minutes before serving to soften slightly.

Combine the chopped plums, finely chopped red onion, brown sugar, red wine vinegar, grated ginger, Dijon mustard, cinnamon, chili flakes and 1 tsp salt in a medium saucepan. Bring to a simmer over medium heat, then reduce to a gentle simmer and cook uncovered for 25–30 minutes, stirring occasionally, until the fruit is broken down and the mixture is thick and glossy. Taste and adjust seasoning; cool to room temperature and transfer to a sterilized jar. Refrigerate; chutney will keep for 2–3 weeks refrigerated.

Preheat grill or grill pan. Brush sourdough slices lightly with olive oil on both sides. Toast under a hot grill or in a hot pan until golden and crisp, about 1–2 minutes per side. Rub with a cut clove of garlic if desired and spread a little butter while warm.

To serve: place 3–4 slices of terrine per portion on a board or plate with a spoonful of plum chutney, 2 slices of toasted sourdough, pickled walnuts or cornichons on the side, and scatter micro herbs or parsley. Serve chilled or slightly room temperature.