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Boil ham hocks 2 to 3hrs .shred one hock chunk other ..line dish with cling film ...mix a table spoon of chopped capers into shredded hock then layer shredded an chunks ....half stock then reduce till quarter with a good two table spoons of cranberry sauce mixed in cool then pour into terrine bit at a time till soaked in pull film over an seal leave in fridge over night till set's solid ..then enjoy

1 Green ham hock, 2 carrots, 2 celery sticks, 2 cloves of garlic, 1 onion, 2 cups of peas, 2 bay leaves, 1 tbsp thyme Chop vegetables and add everything (except 1 cup of peas) to a large pot. Cover with water and simmer with lid on for 4-6 hours. Once cooked, blend with a hand blender, and then add final cup of peas.

https://www.lovefood.com/recipes/60400/raymond-blancs-ham-hock-terrine

Simmer two hocks with just enough water to cover, having added a quartered medium onion, a tsp of both black peppercorns and coriander seeds and a little white wine vinegar. Cook for 2 1/2 hours. Allow hocks to cool in the liquor for an hour. The take out, remove the skin and excess fat, put in a bowl and shred to the texture desired. Mix in chopped parsley, tarragon, ground black pepper and gherkins to your taste then pack into a terrine lined with cling film. Strain the cooking liquor and put into a clean saucepan. Boil hard until reduced to 600ml. Pour this slowly into the terrine so it mingles with meat. Cool overnight in the fridge to allow the liquor to jellify. Serve with crusty bread and piccalilli.

Ham shanks cooked sous vide in Guinness and honey, served with Triple cooked chips and deep fried soft boiled egg!!....