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.
ASSEMBLY
Plate 2 1.5cm slices of the terrine with the mustard cream and a small salad.