Place ham hocks in a large pot, cover with cold water
and bring to the boil,
immediately
drain
and
rinse.Place
the hocks back into a large pot with
the chopped carrots and celery,
garlic, 1 teaspoon black pepper corns, star anise, and
bay leaves.Cover
with cold water and bring to the boil, reduce the heat
to a simmer cover with a lid and cook for around 1 ½
hours or until flesh is tender and comes away from the
bone easily.
Remove
from heat and allow to cool slightly, remove the hocks
and strain the liquid into a clean pot, return to the
heat and reduce
liquid
by half.
Flake the hocks into a large
bowl and add coriander seeds, 1
teaspoon lightly crushed black peppercorns,
chopped
coriander
and
chopped
parsley. Mix through the ham. Season with salt and
pepper to taste.
Add the reduced liquid a little at a time till there is
enough liquid that when you squeeze a hand full of mix
it sticks together.
Line
a terrine mould with cling film and pack in your ham
mix, cover the top with cling film and then weight down
over night in the fridge.
Serve sliced from the
mould with your chosen accompaniments. You can also
invert the terrine from the mould onto a flat plate.
Enjoy with crispy baguette and Mauritians will need a
pickle or chilli sauce to add more flavour to the terrine. Perfect as an entrée
for a multi course dinner.
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