Ham Hock Terrine

Ingredients:
Thyme or rosemary
1 cooked ham hock
2 shallots
1 packet of air dried ham
1 ladle of stock

Method
1. Finely chop the shallots and thyme or rosemary.

2. Chop all the meat off the ham hock finely and add to the shallots, herbs and stock.

3. Line a mould with cling film and then place the air dried ham in the mould.

4. Fill the mould with the ham hock, shallots and herbs mixture, pushing it down to keep it tight.

5. Fold the air dried ham over the mould to cover the mixture and place a weight on top to compress it.

6. Leave in the fridge for 1 hour.

7. Best served with Cumberland sauce and pineapple.

Recipe supplied by The Pig & Whistle, Cartmel, LA11 6PL Tel: 015395 36482 www.pigandwhistlecartmel.co.uk