Ham Hock Terrine with Piccalilli

Method

• 1

  Step 1

  Using the green part of the blanched leek, line a mould.
• 2

  Step 2

  Place the ham into the stock and braise for four hours until the meat falls away from the bone.
• 3

  Step 3

  Remove the ham from the stock and flake the meat into a bowl. Add the mustard seeds and check the seasoning.
• 4

  Step 4

  Place 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.
• 5

  Step 5

  Cover the mould with cling film and place in the fridge with weights on top. Leave to chill for 24 hours.
• 6

  Step 6

  For 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.
• 7

  Step 7

  Using a sharp knife, slice the ham terrine and serve with the piccalilli. Garnish with watercress.