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Terrine of Ham Hock with Piccalilli and Toasted Spelt Bread with English Mustard Butter

A sophisticated ham hock terrine served with homemade tangy piccalilli, nutty walnut spelt bread, and savory English mustard butter.

PorkAppetiserBritishHam HockTerrinePiccalilliSpelt Bread
Estimated Nutrition
Calories
785
kcal / serving
7850 kcal total
Carbs
41.3g
per serving
412.8 g total
Fat
42.6g
per serving
425.5 g total
Protein
54g
per serving
540.2 g total
Cook Time
180
minutes
Serves
10
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
250
g
Caster Sugar
For piccalilli
40
g
Cornflour
For thickening piccalilli
10
g
Fresh Yeast
For bread
1
tsp
Caster Sugar
For yeast activation
CondimentsSauces
600
ml
White Wine Vinegar
For piccalilli
6
tbsp
Dijon Mustard
For piccalilli
4
tbsp
White Wine Vinegar
For terrine braise
Dairy
40
g
Salted Butter
Soft; for bread dough
75
ml
Milk
Warm; measured as 5 tbsp
1
piece
Egg
Free-range, beaten
50
g
Unsalted Butter
Very soft; for mustard butter
Fruits
25
g
Sultana
Optional; for bread
GrainsCereals
350
g
Spelt Flour
Sifted; for bread
Liquids
750
ml
Dry White Wine
For terrine braise
Meat
3.6
kg
Ham Hock
Unsmoked, on the bone; total for 3 units
2
piece
Pig's Trotter
Split lengthways
NutsSeeds
3
sprig
Thyme
For piccalilli
1
piece
Bay Leaf
For piccalilli
50
g
Salt
For soaking vegetables
2
tbsp
Turmeric
Ground; for piccalilli
1
piece
Bouquet Garni
Bay leaves, thyme, parsley, tarragon
1
tsp
Coriander Seeds
For terrine braise
1
tsp
Black Peppercorns
For terrine braise
1
handful
Parsley
Finely chopped
1
tsp
Salt
For bread
1
tsp
English Mustard Powder
For bread dough
50
g
Walnut
Chopped; for bread
1
tsp
English Mustard Powder
Heaped; for mustard butter
Vegetables
50
g
Horseradish Root
Freshly grated or creamed sauce; for piccalilli
2
piece
Red Chilli
Deseeded and chopped; for piccalilli
300
g
Red Pepper
Deseeded and cubed; for piccalilli
200
g
Yellow Pepper
Deseeded and cubed; for piccalilli
200
g
Cucumber
Peeled, deseeded, and cubed; for piccalilli
200
g
Courgette
Cubed; for piccalilli
200
g
Fennel Bulb
Cubed; for piccalilli
200
g
Celery Stick
Cubed; for piccalilli
200
g
Onion
Button or pickling; for piccalilli
2
piece
Shallot
Chopped
2
tbsp
Caper
Small, rinsed and drained
50
g
Gherkin
Rinsed and chopped

Method

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