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Lee Myers recipe: Smoked Ham Hock Terrine

Lee Myers, Sous and Pastry Chef at the Whitehouse Restaurant in Lochaline, has created this wonderful recipe for Smoked Ham Hock Terrine

Published: September 16, 2015
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1. Place the ham hocks in a large pan of cold water and bring to a rapid boil for 5 minutes.

2. Spoon the ham hocks out and place in a fresh pan of cold water. Bring to the boil and then simmer for 4-5 hours.

3. Add the vegetables 30 minutes before the end of the simmering, once cooked, leave to cool slightly in the stock.

4. In a separate pan reduce 4 ladles of the stock by half.

5. Once cool enough to handle, remove the ham meat from the bones (try not to break the meat up too much) and place in a mixing bowl with the cooked vegetables, mustard, parsley and some hock skin chopped up. Mix with a ladle or two of the reduced stock and season with pepper (not salt).

6. When everything’s nicely mixed, place into a terrine lined with cling film and Ayrshire ham. Cover and pop a weight on top.

7. Chill in the fridge for at least 24 hours.

• The Whitehouse Restaurant has been shortlisted in the forthcoming Highlands & Islands Food & Drink Awards which take place on 23 October 2015. 

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  • 4 large smoked ham hocks
  • 2 large carrots peeled
  • 3 sticks of celery peeled
  • 1 bunch of parsley finely chopped
  • 2 tbsp of whole grain mustard
  • 6 slices of Ayrshire ham (thin)
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