HAM HOCK TERRINE - Making Old School Charcuterie properly

HOW TO MAKE a Ham Hock Terrine - Old School Charcuterie
00:00. Introduction
00:25. Draining the brine cure
02:38. Vegetable preparation
04:32. Picking meat from the ham hocks
06:30. Making the stock jelly
08:45. Building the ham hock terrine
10:36. Turning out the terrine
12:10. Taking the first slice of ham hock terrine
13:06. Tasting the terrine

Ham Hock terrine is truely an old school piece of charcuterie and closely related to headcheese and brawn. In this video I show you how to make a Ham Hock terrine from start to finish. It's interesting that all these old style charcuterie recipes use the cheapest cuts of meat which makes them quite accessible to anyone interested in this style of charcuterie.

To brine the Ham Hocks i have a video to show you the process from start to finish.    • HOW TO BRINE IN A BAG - Curing Hams i...  

Ingredients (brining the hocks)
2Kg Pork hocks (x2)
220g Salt
28g Prague Powder #1
1L Water (chilled)

Ingredients (Cooking the hocks)
2L Water
1 Large carrot
1 Celery stick
1 Bulb of garlic
1/2 Onion
2 Bay leaves
1tsp. Black pepper corns
1tsp. Fennel seeds
1tsp. Dried rosemary

Ingredients (Terrine)
8 Sage leaves
500ml Stock jelly
1 tbsp. Chopped parsley
2 Orange slices

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