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Place ham hock in a large saucepan and cover with cold water. Add celery, carrot, onion and bay leaves, bring to the boil, then reduce to medium and simmer for 1 hour. Add chicken and simmer for a further 40 minutes. Remove pan from heat and set aside covered to finish cooking chicken (20 minutes).
Remove and discard skin from chicken and ham, then shred meat into large pieces. Place in a bowl and set aside. Strain and reserve 500ml poaching liquid. Purée parsley in a blender with a little warm poaching liquid. Squeeze excess water from gelatine and stir into reserved poaching liquid, then stir in parsley purée and season to taste.
Line a 1.5-litre loaf tin or terrine mould with plastic wrap. Place chicken and ham evenly in pan, then pour parsley mixture over. Cover and refrigerate to set (overnight).
Turn out terrine onto a board and slice thickly with a warmed sharp knife. Serve drizzled with olive oil toast, cornichons and salad alongside.