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  • 4 lb of small ham hocks
  • 2 Tbsp. wholegrain mustard
  • Small handful chopped parsley
  • 1 sheet gelatin
  • Saltverk Lava Salt, to taste


  • 2 carrots, chopped
  • 2 celery sticks, chopped
  • 1 large onion, peeled and rough chopped
  • 2 bay leaves
  • 6 thyme springs
  • 1 whole star anise
  • 7 whole peppercorns
  • 1 tsp. Saltverk Lava Salt

Put the ham hocks in a large pan with all of the stock ingredients. Cover with cold water. Set the pan over a high heat and bring to the boil. Reduce heat to a simmer, cook for 2 and a half to 3 hrs or until the meat falls from the bone. Leave to cool in the pan

Once cooled, strain the solids, reserving the stock.  Shred the ham into smaller pieces, leaving some large chunks. In a large bowl, mix the ham with the mustard and parsley. Press the mixture into a terrine dish.

Bring the reserved stock back to boil and reduce by half.  Remove from the heat. While the stock is cooling, soak the gelatine in cold water for 5 mins. Remove from the water, then squeeze out any excess liquid. Add the gelatine to the warm stock and stir well to melt.

Pour the stock over the ham to just cover in the terrine dish. Tap terrine dish firmly on a hard surface to knock out air, then cover with cling film. Chill for 3-4 hrs. To serve, remove from the mold and carve into slices.

Serve with pickled vegetables of your choice and a generous sprinkle of Lava Salt.

Serves: 4-6

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