Serves 8

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

Method

1. Place ham houghs in a large saucepan and completely cover with cold water

2. Bring to the boil and simmer gently for 4 hours

3. Remove from the water and allow to cool

4. Remove the fat from the ham and pick off all the meat, finely chop into a bowl

5. Add in the remaining ingredients and mix well

6. Season well and taste

7. Line a terrine mould with cling film and fill with the ham mixture packing very tightly

8. Cover and place in the fridge overnight

9. To serve cut a slice of the terrine and serve with some dressed salad leaves and Piccalilli. Enjoy!