Mother in Laws birthday stage 2

I want to say that I bubbled 2 kilos of ham hocks in a huge cauldron for hours but to be truthful , said ham hocks were cooked in the pressure cooker. Pressure cookers are much underrated and I do love them for things that need to be boiled or steamed forever.  So into the pressure cooker went said 2 kilos of ham hocks which had been soaked in water for to days to remove a lot of the salt. These were bathed in a bottle of mead, an onion, two carrots and some celery and placed on full steam for 40 minutes.

They were left in the stock to cool till the next day then taken out and shredded by hand into a large pile.

250 grammes  of cornishons (baby gerkins) and silverskin onions were then finely chopped with 50 grammes of fresh parsley and stirred in with the ham.The mix was then put into a large glass bowl. The stock was then strained and measured to 1/2 litre and boiled with 4 sheets of gelatine and when the

gelatine melted it was poured over the ham and a plate and cast iron pan were placed on top and into the fridge.

Ready for starter 'Jambon au persille' to go with the blackberry chutney. So looking forward to turning it out and tasting it.Yum , yum, yum. The whole thing cost £5.50, as the mead was home made! Bargain yum!