Ham Hock Terrine with Piccalilli

Prep Time


Cook Time

4.5 hours




2x2x trs Country Range Vegetable Bouillon (made up)

500500 g ham shank

1 1 small leek, blanched and refreshed in cold water

2 2 small carrots, peeled and cut into large batons, blanched and refreshed in cold water

1 1 tbsp Country Range Whole Black Mustard Seed

salt and pepper to taste

For the piccalilli:For the piccalilli:

4 4 tsp Country Range English Mustard

8 8 tsp Country Range White Wine Vinegar

7575 g caster sugar

3030 g Country Range Gherkins, finely chopped

2 2 tsp Country Range Whole Black Mustard Seed

1 1 onion, peeled and finely chopped

7575 g raw cauliflower pieces

splash of olive oil

Multiply by
  • 1Using the green part of the blanched leek, line a mould.
  • 2Place the ham into the stock and braise for four hours until the meat falls away from the bone.
  • 3Remove the ham from the stock and flake the meat into a bowl. Add the mustard seeds and check the seasoning.
  • 4Place the ham and mustard seed mixture into the leek-lined mould. Press down then add the carrots and leek randomly on top of the ham. Repeat the layers, pressing down firmly each time.
  • 5Cover the mould with cling film and place in the fridge with weights on top. Leave to chill for 24 hours.
  • 6For the piccalilli, place a splash of olive oil into a pan and cook the onion until soft. Add the cauliflower and the rest of the ingredients. Heat and cook until the vegetables are soft but leaving the cauliflower with a slight bite.
  • 7Using a sharp knife, slice the ham terrine and serve with the piccalilli. Garnish with watercress.