Making a meat terrine from scratch? Here is a French classic: this parsley ham hock terrine, aka jambon persillé, head cheese or brawn!
Add the ham hock, pig trotter, bay leaves, chopped celery, carrot, onion, garlic, cloves, peppercorns and juniper berries to a large pan. Season with a good dash of salt.
Let the broth reduce by half. It should thicken a little. In the meantime pick the meat off the ham hock. There is no meat in the trotter. Discard any skin, bones, cartilage and fat. In the end I had 1 ⅓ lbs (600 g) of meat.
Let it all cool for an hour at room temperature. Then wrap the cling film hanging from the sides around the ham hock terrine and put it in the fridge to set. Place a heavy weight on top of it. Let the terrine rest in the fridge for 24 to 48 hours. Unwrap and slice it up into thick slices. Serve cold.