Andrew Jennrich, chef de cuisine of Farmhaus , describes this smoked ham hock terrine as "my half- ass, feeble attempt at an homage to the greatest barbecue empire in the world, Mike Emerson and Pappy's Smokehouse , while still using some of that Farmhaus tradition." "We actually do a similar version of this dish [at Farmhaus] from time to time as ... (more)
http://blogs.riverfronttimes.com/gutcheck/2013/04/andrew_jennrich_farmhaus_recipe_smoked_ham_hock_terrine.php
http://blogs.riverfronttimes.com/gutcheck/2013/04/andrew_jennrich_farmhaus_recipe_smoked_ham_hock_terrine.php
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