Preheat the oven to 325 degrees. Combine all ingredients in a large, oven-safe pot and add enough water to cover. Cover with a lid or foil and bake 3-4 hours or until hocks are very tender. Allow to ...

Preheat the oven to 140C (275F, Gas mark 1). Place the ham hocks in a pan large enough for them to just fit in. Pour over the cider and add the peppercorns, bay leaves and crushed cloves of garlic. If ...

When I decided to make a rabbit and ham terrine for Easter it made perfect sense, I thought, to use the old bunny-shaped earthenware mould I had in the cupboard. It wasn't one of my better ideas. I'm ...

A trip to the Burren revealed lots of great places to eat, and a winning recipe for ham hock terrine, writes DOMINI KEMP A trip to the Burren revealed lots of great places to eat, and a winning recipe ...

Cover the ham hocks with cold water and boil for approximately three hours, or until the meat is falling from the bone. When they are cooked drain the liquid into a separate large pot and set aside.

To cook the meat for the terrine: 1. Put the ham hock and pig’s trotter into a large stockpot or saucepan, cover with the cold water and bring to the boil, skimming to remove the impurities. Let ...

If you're wondering what to do with your leftover turkey and ham, look no further. Based on a French jambon persillé, this terrine is impressive but easy to make, and quite healthy, too. Soak the ...

This takes a little work, but is great for a starter at a dinner party, as you can have it all completely ready before. Place ham hocks in a large pot, cover with cold water and bring to the boil, ...

1 bouquet garni (2 bay leaves, 5g parsley, 2g thyme, tied together) 8 black peppercorns 1 large carrot, quartered lengthways 2 celery sticks, halved 1 medium white onion, peeled and cut into 6 wedges ...

I have a special place in my heart for ham hocks. Certainly, not the most attractive ingredient to hold a fondness for, but I put it down to my inner cheapskate. I love the idea that for very little ...

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