Ham hock terrine with pig trotter and air dried ham

King William Ham hock terrine, spring vegetable Salad and Egg dressing

4 good sized ham hocks
2 pigs trotters
400g thinly sliced air dried ham or proscuito etc
2 shallotts or better still one bunch of spring onions, finely chopped
a good handful of chervil roughly chopped
salt and pepper
mirepoix; one good sized onion, one good sized leek, 2 carrots, one bulb of garlic,
4 sticks of cellery, 6 bay leaves, 2 sprigs of rosemary,

Put ham hocks, pig trotters and mirepoix into a large pan. Cover with plenty of cold water.

Place on heat, bring to boil, then turn down and simmer for approx 4 hours or until the ham is just coming away from bone.

Remove from heat and let cool in liquoir.

Grease a terrine mould with oil, line with cling film, then line with the thinly sliced ham.

Remove ham hocks from liqouir, remove from bones, remove any excess fat, and ensure there is no gristle. Break the ham hocks down into a bowl, add the onions and chervil. Season.

Take some of the cooking liqouir into a pan and reduce till thickened, then strain over the ham mix. Mix well.

Pack ham mix into terrine. Fold some of the thin cut ham over the top of the terrine, cover with cling film. Press and refrigerate overnight.

Boiled egg dressing

2 hard boiled eggs, grated or chopped

4 spring onions, finely sliced

Small handful of flat parsley, roughly chopped

6-8 gherkins, finely chopped

Salt and pepper

Olive oil to cover

Put all chopped ingredients into a bowl

Season

Cover with olive oil