Maple Glazed Ham Hock Terrine

• 2 small ham hocks, approx. 1kg each
• Sunflower oil, for greasing
• 2 tbsp wholegrain mustard
• Small handful flat parsley, chopped
• Small handful chervil, chopped
• 1 sheet gelatine

For the stock

• 500ml cider
• 5 carrots, chopped
• 3 celery heads, chopped
• 1 large onion, chopped
• 3 tbsp maple syrup (preferably amber syrup for its rich taste)
• 2 bay leaves, fresh or dried
• 6 thyme sprigs
• 3 star anise
• 6 whole peppercorns

1. Put the ham hocks in a large pan with the stock ingredients. Cover with cold water. Set pan over a high heat and bring to the boil. Reduce heat to a simmer, cook for 2 and a half to 3 hrs or until the meat falls from the bone. Leave to cool in the stock.
2. Grease a 1-litre terrine mould or loaf tin with the oil, then line with cling film. Remove the hocks, then strain the stock through a fine sieve into a pan. Remove the carrots and celery from the sieve and set aside.
3. Grease a 1-litre terrine mould or loaf tin with the oil, then line with cling film. Remove the hocks, then strain the stock through a fine sieve into a pan. Remove the carrots and celery from the sieve and set aside.
4. Grease a 1-litre terrine mould or loaf tin with the oil, then line with cling film. Remove the hocks, then strain the stock through a fine sieve into a pan. Remove the carrots and celery from the sieve and set aside.
5. Remove from the heat. Meanwhile, soak the gelatine in cold water for 5 mins to soften.
6. Pour enough of the stock over the ham to just cover. Tap terrine firmly on a hard surface to knock out air pockets, then cover with cling film. Chill for 3-4 hrs or overnight. To serve, remove from the mould and carve into chunky slices.