Farmhaus' Smoked BBQ Ham Hock Terrine: A Recipe from Andrew Jennrich
7. Simmer ham hocks until very tender, about 6 hours or so depending on the size of the hocks.
8. Remove hocks from braising liquid and let cool enough to handle and then pull meat from them. Be careful to remove any tendons around the meat -- ham hocks have a lot of these things. Also: leave the meat in decent size pieces. (Don't shred it like a pulled pork sandwich or something.)
9. Reduce ham-hock stock by ¾ until very flavorful and a sauce consistency begins to form. We fortify ours with trimmings from our house-smoked hams at this point. Putting some store-bought smoked ham in here is a fine substitute.
10. Once ham hock broth is reduced, remove the ham trimmings. Measure ham-hock liquid and then add equal parts Dijon mustard and apple-cider vinegar to the liquid (i.e., all three parts -- mustard, vinegar and broth -- are equal).
11. Reduce sauce to desired consistency. Note: This sauce is VERY SHARP. Adjust this sharpness with cane syrup to your liking.
12. Fold in reduced sauce with braised ham hock meat. There may be more sauce then needed at this point, so fold in enough sauce that the meat begins to have a nice moistness to it. Readjust seasoing if necessary.
13. We roll our "terrine" into a more of a "torchon" using plastic wrap and letting the meat and sauce cool which will naturally "set" the terrine. The home cook can simply line a bread pan with plastic wrap. Put the hock/sauce mix into the bread pan and cover with remaining plastic wrap. Put a slight weight on top of the terrine to compress the meat just a little bit to aid in it "setting."
14. Put terrine mold into fridge overnight.
15. The next day, remove the terrine from mold, slice with bread knife and serve with toasted bread and hot sauce!