Slow-Cooked Ham Hock Terrine with Quick Piccalilli and Sourdough Crisps

⏱ 270 min · Serves 8

A proper pub-classic starter done properly: two ham hocks simmered with cider and aromatics until falling apart, pressed with parsley and grain mustard into a glossy terrine, then sliced and served with sharp, turmeric-golden piccalilli and shards of olive-oil sourdough crisp. Most of the work is waiting — the payoff is a slice that looks like it came from a Michelin lunch menu.

Per serving: 425 kcal · 36.0g protein · 29.0g carbs · 18.0g fat

Ingredients

• 2 smoked ham hocks (about 1.2kg each)
• 500ml dry cider
• 1 onion, halved
• 2 carrots, roughly chopped
• 2 celery sticks, chopped
• 2 bay leaves
• 1 tsp black peppercorns
• 4 cloves
• Small bunch flat-leaf parsley, leaves chopped (about 30g)
• 2 tbsp wholegrain mustard
• 1 tbsp Dijon mustard
• 2 shallots, finely diced
• 3 leaves gelatine (optional, for a firmer set)
• Black pepper, to taste
• For the piccalilli: 200g cauliflower, cut into tiny florets
• 1 small courgette, diced
• 100g green beans, cut into 1cm lengths
• 1 shallot, finely diced
• 1 tbsp fine salt
• 200ml cider vinegar
• 60g caster sugar
• 1 tbsp English mustard powder
• 2 tsp ground turmeric
• 1 tsp coriander seeds, crushed
• 1 tbsp cornflour
• For the crisps: 8 thin slices sourdough (day-old)
• 3 tbsp olive oil
• Flaky sea salt

Method

1. Put the ham hocks in a large pot with the cider, onion, carrot, celery, bay, peppercorns and cloves. Cover with cold water, bring to a bare simmer and cook very gently for 3 hours, topping up with water if needed, until the meat slips from the bone.
2. Lift out the hocks and let them cool until handleable. Strain the cooking liquor into a clean pan and boil hard to reduce to about 300ml. Taste — it should be intensely savoury but not oversalted; dilute with water if it's too fierce.
3. Flake the ham, discarding skin, bone, gristle and most of the fat. Keep the pieces chunky — texture is the point.
4. If using gelatine, soak the leaves in cold water for 5 minutes, squeeze out and whisk into the warm (not boiling) reduced stock until dissolved.
5. Mix the flaked ham with parsley, both mustards, diced shallots and plenty of black pepper. Line a 1kg loaf tin with a double layer of cling film, leaving a generous overhang.
6. Pack the ham into the tin in layers, spooning over the stock as you go so it seeps through — you want about 250ml in there. Fold the cling film over, sit a smaller tin or board on top weighted with tins, and chill at least 6 hours or overnight.
7. Make the piccalilli: toss the cauliflower, courgette, beans and shallot with the salt in a bowl and leave 1 hour. Rinse thoroughly and drain well.
8. Whisk the sugar, mustard powder, turmeric, coriander seeds and cornflour with a splash of the vinegar to a paste, then whisk in the rest of the vinegar. Bring to a simmer, stirring, until thickened and glossy, 2–3 minutes.
9. Stir the drained vegetables into the hot sauce, cook 1 minute more so they stay crunchy, then cool. Chill — it's best made a day ahead.
10. For the crisps, heat the oven to 180°C fan. Brush the sourdough slices with olive oil, salt lightly and bake on a tray for 8–10 minutes until deep gold and brittle. Cool, then snap into shards.
11. To serve, turn the terrine out, unwrap and slice into thick slabs with a hot, sharp knife. Plate each with a spoonful of piccalilli, a couple of sourdough shards and a few dressed herb leaves if you like.