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.