Ham, Mustard And Parsley Terrine - cooking recipe

Ingredients

2 None onions, chopped coarsely
2 None carrots, chopped coarsely
2 None trimmed sticks celery, chopped coarsely
2 cups apple juice
6 None fresh thyme sprigs
1/2 tsp black peppercorns
2 None ham hocks (about 2 lbs)
8 oz speck
1 tbsp wholegrain mustard
2 tsp dijon mustard
1/4 cup chopped fresh flat-leaf parsley
3 tsp powdered gelatin
1 tbsp extra virgin olive oil
1/4 cup capers

Preparation

Place vegetables, apple juice, thyme, peppercorns, ham hocks and speck in a large pot and cover with cold water. Bring to a boil over high heat. Reduce heat and simmer, covered, 2 hours or until meat is falling off the bone, skimming the surface occasionally to remove the foam.
Oil a 3-inch deep, 4 x 9 terrine mold or loaf pan. Line base and sides with plastic wrap, extending the plastic 2 inches over all sides.
Remove ham hocks and speck from stock and cool. Strain stock through a fine sieve over a large saucepan or bowl. Place 2 cups of stock in a medium bowl. Discard remaining stock or reserve for another use.
Coarsely shred ham from bones and speck, removing as much fat and sinew as possible. Place shredded ham and speck in a large bowl with mustards and parsley and mix to combine. Press ham mixture into the pan.
Sprinkle gelatin over warm stock and stir with a fork until dissolved. Pour over ham mixture. Cover and refrigerate 3 hours or overnight until set.
Un-mold terrine onto a serving platter and remove and discard plastic wrap. Drizzle oil over terrine and scatter with capers.