Ham hock terrine with spiced pineapple-ginger relish

Step 1

Put the ham hock in a big pan or casserole with the vegetables and bay leaves and cover with water. Bring to the boil, partially cover with a lid and simmer until the meat falls from the bone – about 3 hours. Keep checking and topping up with water so the ham is always covered.

Step 2

Lift out the ham and cool. Discard the vegetables and bay leaves, but keep 1 litre of the cooking liquid. When the ham is cool enough to handle, shred it with your fingers and discard any skin, sinew and fatty bits. Line a small, approx 450g, loaf tin or terrine mould with cling film. Season the meat with pepper, then press into the tin. Reduce the reserved liquid to 200ml by boiling it. Pour it over the ham, cling film the whole thing and chill for at least 24 hours, or 2-3 days.

Step 3

Meanwhile, make the relish. Put the vinegar, sugar, onions, grated ginger and star anise in a pan. Heat gently to melt the sugar then simmer for 10 minutes to soften the onion. Add the pineapple and remaining spices and simmer for another 15 minutes or until the pineapple is soft and the mixture is quite thick. Cool, then keep in the fridge until ready to serve.

Step 4

To serve, turn out the terrine, remove the cling film and slice. Serve everyone a nice slice, with a good spoonful of the relish and some toast.