Ham Hock Recipes Jamie Oliver. Take the pan off the heat pour the water away then rinse the. Add half the mixture to the terrine mould season and just cover with stock.
Preheat the oven to 180 c 350 f gas 4. 3 cloves garlic peeled and roughly chopped 3 scotch bonnet peppers deseeded and chopped 3 red shallots peeled and diced 3 sprigs thyme 3 fresh bay leaves 3 cloves. Add the drained ham hocks pearl barley and chicken stock.
Soak the ham hocks in a large bowl of water overnight to draw out the salt then drain just before you want to cook them.
6 8 4x ham hocks olive oil extra virgin olive oil 1 clementine for jerk seasoning. Pick the meat from the head or hock you need 400g meat torn into 2cm chunks. Add the drained ham hocks pearl barley and chicken stock. Line a large terrine mould with clingfilm.