Ham Hock Terrine With Watercress And Pommery Mustard

Russell Brown

Russell Brown

8th April 2013

Ham Hock Terrine With Watercress And Pommery Mustard

Sienna 10th Anniversary RecipesHam Hock Terrine With Watercress And Pommery Mustard
Photography by Richard Budd (C) 2013


  • App 20 portions
  • 2 ham hocks
  • 1 small leek
  • 1 small onion
  • 1 stick celery
  • 1 carrot
  • 2 bay leaves
  • 10 peppercorns
  • 2 tbs flat parsley, chopped
  • 1tbs Pommery mustard
  • 200g watercress, picked to fine sprigs
  • 10g micro parsley
  • 120g mayonnaise
  • 70g creme fraiche
  • 20g Arbequina olive oil
  • 20g Pommery mustard


Rinse the ham hocks and place in a deep pan with the mirepoix veg, bay and peppercorns. Cover with cold water and bring to a boil. Skim well and reduce the heat to a simmer. Cook until the hocks are tender; the small bone should pull out cleanly. Allow to cool in the liquid for an hour. Remove the hocks and when cool enough to handle remove the skin and fat reserving about 75g of the more solid fat. Take the meat off the bone and clean of any sinew, ligaments or tough pieces. Roughly chop the meat and then dice the fat. Pass the cooking liquid and reduce 2l to around 150ml. Add enough of the reduced cooking liquid to the ham to bind it. Add the mustard and flat parsley, season to taste.
Divide the mix in two and with cling film form into cylinders around 30mm in diameter. Compress by wrapping in foil and twisting the ends tightly. Chill to set.
For the cream, combine all the ingredients and season if necessary.
Plate 2 1.5cm slices of the terrine with the mustard cream and a small salad.

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