Whilst shopping last Friday I saw a ham hock and thought immediately of a terrine to have in the fridge in the hope of some of this elusive warm weather. This is the result!
Ham Hock Terrine with Apricot and Hazelnut
Ingredients1 Ham hock soaked overnight and then boiled.
454g Lean pork mince
1 Large onion finely chopped
50 g Toasted hazelnuts roughly chopped
100g Dried apricot quartered
1 tbsp Freshly chopped sage
Salt & Pepper to season.
6/8 Rindless streaky rashers
Heat your oven to 180 degrees Celsius (160 for fan).
Fry the onions until they are translucent and allow to cool. Flake the meat off the ham hock and if necessary cut into narrow long chunks.Put all the ingredients into a large bowl and bring together.
Grease a 2lb loaf tin and line with the streaky rashers with the ends hanging over the edge. Put the mixture into the tin and press in well. Then fold over the streaky rashers. Put the tin into a bain marie and put into the oven for 50 mins to an hour. If you feel it is going to brown on top cover with some tin foil. When it is cooked allow the terrine cool in tin. When it is cold wrap it tightly in clingfilm and return it to the tin. Then put something good and heavy on top of it for about 4 hours. Then refrigerate overnight and its ready to serve.