Using ham hocks might seem intimidating, but the depth and savoriness they provide make them worth it. We've got all you need to know about this flavorful cut.

You will need roughly 600ml to set the terrine. When the ham hocks have cooled, remove the skin and shred the meat. Place the shredded meat in a bowl with the parsley and toss until completely coated.

Cover hocks with cold water, bring to the boil, skim and simmer for about 2½ hours or until meat falls away from the bone. Meanwhile line a terrine mould with cling wrap, making sure you have ...

Cover hocks with cold water, bring to the boil, skim and simmer for about 2½ hours or until meat falls away from the bone. Meanwhile line a terrine mould with cling wrap, making sure you have ...

You will need a 1.2 litre (2 pint) capacity terrine or loaf tin Ingredients for boiling the ham: 3 small ham hocks, preferably smoked 1 litre (1¾ pints) ...

Poundbury chef and former Masterchef winner Mat Follas shares a delicious terrine recipe that can be made with a cheaper cut of meat.

The mushroom twist in this terrine adds a little bite and extra flavour The wild mushrooms could be replaced with just plain button mushrooms. If you can't find star anise add a dash of Pernod ...

1. Braise the ham hock in the water with the carrot, onion, celery, garlic and bay leaf. 2. Cook until the ham if falling from the bone. 3. Remove half a pint of this stock into a separate ...

Add the ham hock and continue to heat, stirring and mashing to shred it, until warmed through and creamy. Remove from the heat and fold in the chopped parsley, and season with mace if wished.

Ask your butcher to save you the meaty hock-end bones from their hams – the delicate, sticky hock meat is perfect for a terrine. Ham bones can also add so much flavour to soups and broths.