I cooked a ham hock last night something similar to:

https://www.wiltshirebacon.com/how-to-cook-gammon-hock/

then made a terrine today losselsly based on:

https://www.wiltshirebacon.com/rustic-pork-and-apple-terrine/

It ultimately looked a lot like this:

https://gridironmeat.co.uk/recipe-posts/smoked-gammon-hock-mustard-terrine/

but I didn’t use any mustard (apple & fennel as per the rustic pork one, but mustard would probably be a better option- the apple got totally washed out as a flavour and left as mush).

It was nice, but G thought it was a bit gelatinous….