Ham hock terrine

Method

1. Place the ham hocks in a large pan with the bay leaves, thyme, coriander seeds, peppercorns, onion and vinegar. Pour over enough cold water to cover. Bring to the boil and simmer very gently, uncovered, for about 2-2½ hours, until the hocks are tender and the meat flakes easily.
2. Leave the hocks to cool in the liquid for about 1 hour, then remove and set aside. Strain the liquid into a clean pan (discard the solids) and boil vigorously for 1 hour to reduce by three-quarters to about 600ml. Line a 1.5-litre loaf tin or terrine with a double layer of cling film.
3. Remove the skin from the hocks, then shred the meat. Place in a large bowl with the gherkins and chopped herbs. Mix well and season with plenty of black pepper. Pack into the tin or terrine and press down firmly.
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4. Slowly pour in the reduced liquid and allow to settle throughout the mixture. Cover with cling film and chill overnight. Garnish with parsley, cut into thick slices and serve with crusty bread and a good piccalilli.