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Ham Hock Terrine with Mustard

Terrine is a dish very similar to pate, cooked to tender perfection in a mold called - you guessed it - a terrine. This recipe brings our delicious gammon hock to life, flavour is added with the wholegrain mustard.

Ham Hock Terrine with Mustard

Terrine is a dish very similar to pate, cooked to tender perfection in a mold called - you guessed it - a terrine. This recipe brings our delicious gammon hock to life, flavour is added with the wholegrain mustard.

  • Serves: 4
  • Prepare: 10 Minutes
  • Cook: 2 Hours
  • Difficulty: easy

WHO ARE COOMBE FARM ORGANIC?​

We are an organic farm in Somerset producing award-winning pork, beef, lamb and chicken. Farming organically means that we never use chemicals on our fields and rely instead on natural methods that are kinder to nature. Organic farms are home to 30% more species of wildlife and 50% more pollinators as a result. 

WHAT IS ORGANIC PORK?​

We rear organic pigs that are a cross of traditional, native breeds. Reared outdoors, they have plenty of space to express their natural instincts - they love to wallow, rootle and forage in the grass for bugs. Growing our animals slowly ensures their meat has great flavour and texture, balanced by just the right amount of fat.  

Ingredients

  • 2kg of ham hocks
  • 2 tbsp wholegrain mustard, small bunch of parsley, chopped
  • 2 sheets of gelatine

FOR THE STOCK

  • 500ml cider 
  • 2 carrots, finely diced
  • 2 celery sticks, finely, diced
  • 1 onion, finely diced
  • 2 bay leaves
  • 1 handful of fresh thyme
  • 3 star anise
  • 6 peppercorns

Method

  1. Put your ham hocks in a large pan with your stock ingredients. Cover with cold water and warm on a high heat until you bring it to the boil. Reduce the heat and simmer for 2 hours or until the meat falls away from the bone. Leave to cool in the pan
  2. Grease a 1 litre mould or loaf tin with a little oil, then line with clingfilm. Remove the hocks, then strain the stock through a sieve into a pan and set to one side
  3. Shred the ham into bite-sized pieces and mix with the parsley and mustard. Press the mixture into your already prepared mould
  4. Bring the stock you set to one side to the boil and reduce by half. Remove from the heat. Meanwhile, soak the gelatine in cold water for 5 minutes to soften. Remove from the water and squeeze out any excess liquid. Add to your hot stock and give it a thorough stir
  5. Pour enough of the stock over the ham to cover it. Tap the mould on your work surface to remove any air pockets, then cover with clingfilm. Chill for at least 4 hours
  6. To serve remove from the mould and carve into chunky slices
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WHO ARE COOMBE FARM ORGANIC?​

We are an organic farm in Somerset producing award-winning pork, beef, lamb and chicken. Farming organically means that we never use chemicals on our fields and rely instead on natural methods that are kinder to nature. Organic farms are home to 30% more species of wildlife and 50% more pollinators as a result. 

WHAT IS ORGANIC PORK?​

We rear organic pigs that are a cross of traditional, native breeds. Reared outdoors, they have plenty of space to express their natural instincts - they love to wallow, rootle and forage in the grass for bugs. Growing our animals slowly ensures their meat has great flavour and texture, balanced by just the right amount of fat.  

Frequently asked questions

  • When choosing any meat to purchase, it is worth carrying out some research. There are a number of studies that suggest organic pork is a healthier option – higher in Omega 3, Amino Acids and Healthy Fats. There are also several other reasons why choosing organic pork is a good idea. They range from the contribution of organic pork to climate change, animal welfare and the use of pesticides and medicines used in the farming of conventional pork animals having a detrimental effect on our health.

  • Pigs cannot survive only on grass, they also need some grain in their diet, this is why you will not find ‘grass fed pork’ on meat packaging, unlike beef which can survive on grass alone. At Coombe Farm Organic our pigs are raised on a diet of grass, hay and concentrated food that helps them grow at the rate nature intended.

  • Organic pork comes from organic pigs that have been reared in accordance to high welfare standards, we there are raised a nature intended, they live active lives outdoors, foraging and exercising freely. Our pigs are slow grown unlike intensive farming, this gives their muscles deep colour and robust flavour.