I bought two more smoked ham hocks at the butcher, with the intention of making this recipe:

https://www.deliciousmagazine.co.uk/recipes/ham-hock-terrine/

Which looked great.

I followed the recipe fairly closely, but the broth at the end was super salty, luckily I noticed before I used it. I missed the first step in the ingredients (ie soak the hocks overnight), which would be really nice to have as step 1 of the recipe (as for something like this I’d read in the past, I had a fair idea of what I needed and was just following along). That said, I think I should have known once we weren’t replacing the water at any stage. It was like seawater & unusable, so luckily I did not just pour it on in the last step.

After tasting the reduced broth, I tried diluting it, but ultimately tipped most of it out & added some hot water. However, the collagen and gelatin from the bones and skin is important in getting your terrine to set, so I added some collagen & xathan gum before pouring it over.

Ultimately? Yes, it was saltier than I would have liked. L was polite. G wasn’t that interested, but ate most of his.

I served it with some salad and sauerkraut, to try and cut through some of the salt of the terrine.

I think it was good, but I really fucked up not desalting it in the first instance. Meanwhile, we’ve got heaps of it, so need to think of something to make it work for everyone.