Serves 8
4 smoked ham houghs
150g shallots, finely chopped
100g gherkins, finely diced
75g capers, finely chopped
4 tsp wholegrain mustard
½ lemon, juice only
Freshly chopped parsley
Salt and pepper
Method
1. Place ham houghs in a large saucepan and completely cover with cold water
2. Bring to the boil and simmer gently for 4 hours
3. Remove from the water and allow to cool
4. Remove the fat from the ham and pick off all the meat, finely chop into a bowl
5. Add in the remaining ingredients and mix well
6. Season well and taste
7. Line a terrine mould with cling film and fill with the ham mixture packing very tightly
8. Cover and place in the fridge overnight
9. To serve cut a slice of the terrine and serve with some dressed salad leaves and Piccalilli. Enjoy!
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