Ingredients
Method
1.Place vegetables, juice, thyme, peppercorns, ham hocks and speck in a large saucepan; cover with cold water. Bring to the boil over high heat. Reduce heat; simmer, covered, 2 hours or until meat is falling off the bone, skimming the surface occasionally to remove the foam.
2.Oil a 7cm (2¾-inch) deep, 9cm x 22.5cm (3¾-inch x 9-inch) base terrine mould or loaf pan. Line base and sides with plastic wrap, extending the plastic 5cm (2 inches) over all sides.
3.Remove ham hocks and speck from stock; cool. Strain stock through a fine sieve over a large saucepan or bowl. Place 2 cups of stock in a medium jug. Discard remaining stock or reserve for another use.
4.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; mix to combine. Press ham mixture into the pan.
5.Sprinkle gelatine over warm stock; stir with a fork until dissolved. Pour over ham mixture. Cover; refrigerate 3 hours or overnight until set.
6.Unmould terrine onto a serving platter; remove and discard plastic wrap. Drizzle oil over terrine, scatter with caperberries.
Serve with bread and chutney.
Note
