You will need;
2 ham hocks
2 carrots, 1 onion
1 stick of celery
A handful of chopped parsley
6 whole peppercorns
100g chopped gherkins
3 leaves of gelatine soaked in cold water

First of all it is best, but not essential to soak the hams in cold water overnight, this draws out any excess salt. Next put the hams, celery, carrot, peeled and roughly chopped onion, peppercorns in a pan and cover with water, throw in some thyme, garlic and a bay leaf if you have it and bring to the boil, reduce the heat and simmer for three and a half hours. Cool and refrigerate overnight in the cooking liquid, when it’s cool, tear off all the meat and chop roughly, add the parsley, gherkins and some seasoning. Spoon the mix into a couple of loaf tins triple lined with Clingfilm, now warm up 400ml of the strained cooking liquid. Add the soaked and squeezed gelatine, when it has melted pour it over the terrine and mix well. Cover and press lightly in the fridge overnight, weighed down gently.

We serve ours with our home made piccalilli and crusty bread.