The hock is shin area of a pig’s hind leg. Pork hocks are usually very cheap, because they are an unwanted part of an otherwise delicious animal. This is a part of the animal that has a lot of skin and other connective tissue like ligaments and tendons and very little meat. But when cooked for hours low and slow the collagen turns into gelatine and is delicious and unctuous.
Ham Hock Terrine
What we’re going to do is cook a pair of pig shins low and slow in a flavoursome stock, and then pull the meat off the bone to press it with mustard, butter and parsley and the gelatine residual in the hot meat will set the entire thing into a solid brick of deliciousness.
But wait there’s more – those juices we cooked the meat in and all the nasty bits are going to be further rendered to make stock …
Delicious Bacony Stock
This stock will end up being one of the most gelatinous you will probably make and will taste like the essence of bacon. It’s perfect as a base for a risotto … except well rice has too many carbs, so you’ll have to do a cauli-otto.
And the entire time you are rendering down the skin and fat of the smoked hocks …
… Your kitchen will smell of bacon
Which is a lot better than Ocean Breeze or Orchid rain or whatever that smell is.
Nutrition FactsServing Size Approx 75gServings 16Amount Per ServingCalories 205Calories from Fat 162
% Daily Value*
Total Fat 18g27%Saturated Fat 10g50%Trans Fat 0gCholesterol 34mg11%Sodium 389mg16%Total Carbohydrate 2g0%Dietary Fiber 0g0%Sugars 1gProtein 11g22%* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.wp-nutrition-label
Ham hock terrine
Ham, Butter, Parsley, and Mustard - these flavours go together so well.
Place the ham hocks in a slow cooker, or crock pot.
Add Bay Leaves, Thyme, Chopped Onions, Chopped Carrots (in the photo I am using frozen carrot puree), Chopped Celery and stalks of the Parsley.
Add Chicken Stock (we store ours as ice cubes) and/or hot water to cover and cook for 4-6 hours or until the ham meat is falling off the bone.
Remove hocks from stock and allow them to cool slightly. Discard the skin and fat, and pull the meat off the bone while ham is still hot. Put the extracted meat in a bowl and let it cool down.
You can put the skin and bones back into the pot and keep cooking it for another day or so then drain off the liquid and save as stock - it is the most gelatinous delicious bacony stock.
Chop parsley into another bowl, add butter and seeded mustard and mix well.
Add hock meat, to buttered parsley mix.
Spray coconut oil into a terrine dish, and line with clingwrap using the oil to hold the clingwrap to the dish. We'll use the clingwrap later to extract the terrine in one piece. Finally lay out Prosciutto slices just overlapping each piece
Add the hock meat mixture, and wrap the prosciutto back over the terrine, and finally wrap the cling wrap over the top of the prosciutto.
Put some weights on the terrine and leave it overnight in the fridge for the gelatine in the meat to set.
You can use the cling wrap to easily pull the terrine from it's mold, though you may need to warm the outside so the coconut oil spray we put in liquefies. Then you can slice the terrine into 16 equal slices with a wet knife blade. If you are not going to eat the entire terrine you can also just put 15 shallow knife marks in the top so you know where to cut.