Smoked Ham Hock Terrine

How to prepare smoked ham hock terrine

1. If the ham hock is homemade, soak it overnight in cold water in the refrigerator to remove excess salt (homemade products are usually saltier to ensure good preservation). Cut the trotters in half lengthwise (with a cleaver). Cut the ham hock into 2-3 large pieces (leave the bone if it has one). Cover all the meat with boiling water and let it sit for 15 minutes. Drain.
2. Place the meat pieces in a large pot. Add just enough cold water to cover the meat and add the bay leaf, peppercorns, and cloves. Bring to a boil.
3. When the water starts to boil, put the lid slightly ajar and reduce heat to medium-low (to simmer gently). Simmer like this for about 3 to 3.5 hours. In the last 45 minutes, add the peeled carrot to the pot so it has time to cook.
   First, check that the meat is cooked after this time (it should fall apart easily with a fork). Then put about 50 ml of the cooking broth in a cup and place it in the freezer until it cools (about 10 minutes). Dip your fingers in the cooled broth and bring them together. If you feel that your fingers are sticky, the broth is ready.
4. Remove the meat from the pot and let it cool. Shred the meat into strips (I only shredded the ham hock, not the trotters; I left those whole and used them for something else). Mix the meat strips with the chopped parsley. Taste the mixture for salt and add ground black pepper to taste if desired.
5. Add the crushed garlic and vinegar to the cooking broth. Stir. Let it cool like this - it will infuse. Strain through cheesecloth.
6. Cut the carrot lengthwise into 4 pieces.
8. Lightly oil a loaf pan. Line the pan with plastic wrap, being careful to smooth it out well so there are not many creases.
   * You can also use other types of vessels, ceramic for example, even individual dishes.
9. Pour 2 ladles of broth into the pan.
10. Place half the meat in the pan, pressing constantly with the back of a spoon. Arrange the carrot pieces over the meat. Place the rest of the meat over the carrots. Level again with the back of the spoon.
11. Pour one ladle of broth at a time and wait 15 seconds for it to absorb into the meat. Add broth only until it reaches the level of the meat in the pan. You do not need to use all the broth. Level again with the spoon.
12. Cover the dish with plastic wrap and refrigerate until the next day.
14. Turn the terrine out onto a platter. Serve the sliced terrine with toasted bread and gherkins.
    * I placed the pig trotters in two plates; added the remaining broth around them; refrigerated; this way I got aspic; served them sprinkled with paprika

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