Boiling ham is time consuming but nothing beats the taste and flavour of freshly boiled ham. Working in restaurants I have had my fair share of making terrines of all shapes, sizes and flavours. Once I left the restaurants I did not want to leave my skills behind, so I still make terrines at home. This delicious Hog Shank and Savoy cabbage terrine is a true revelation.
An added benefit is that you end up with a delicious stock once the hog shank is cooked and the stock is ideal to be used to make soups and casseroles.
Hog shank ,better known as a ham knuckle, is basically the shank part of the hog’s or pig’s front legs without the trotters. Ham knuckle is widely available in most supermarkets and high street butchers. Make sure that you ask the butcher if the ham knuckle was cured in brine, if so,