4 smoked ham houghs
150g shallots, finely chopped
100g gherkins, finely diced
75g capers, finely chopped
4 tsp wholegrain mustard
½ lemon, juice only
Freshly chopped parsley
Salt and pepper
Place ham houghs in a large saucepan and completely cover with cold water.
Bring to the boil and simmer gently for 4 hours.
Remove from the water and allow to cool.
Remove the fat from the ham and pick off all the meat, finely chop into a bowl.
Add in the remaining ingredients and mix well.
Season well and taste.
Line a terrine mould with cling film and fill with the ham mixture packing very tightly.
Cover and place in the fridge overnight.
To serve, cut a slice of the terrine and plate up with some dressed salad leaves and piccalilli.