Donal Skehan’s ham hock terrine
- January 2013
- Serves 8-10
- Hands-on time 15 min, cooking time 3-3½ hours, plus cooling and overnight soaking
Donal Skehan’s ham hock terrine is easy to prepare in advance and makes an impressive starter or lunch centrepiece.
- 16.8g (5.6g saturated)
- 0.8g (0.8g sugars)
- 0.3g fibre
- 3kg unsmoked ham hocks (about 2 large ham hocks), soaked overnight in cold water
- 8 whole black peppercorns
- 1 bay leaf
- Small bundle of fresh thyme
- 1 carrot, diced
- 1 onion, roughly chopped
- 1 celery stick, finely diced
- 60ml white wine vinegar
- Generous handful of fresh parsley, finely chopped
- Put the ham hocks in a large pot with the peppercorns, bay leaf and thyme. Cover with water, then put a lid on and bring to the boil. Turn down the heat and simmer for 2-2½ hours. About 30 minutes before the end of the cooking time, add the vegetables. The ham hocks are cooked when the meat falls off the bone when prodded with a fork. Remove the hocks and set aside to cool. Strain off and reserve the ham stock and the veg (discard the herbs).
- Return the ham stock to the pot, add the vinegar, then turn up the heat and boil, uncovered, for 1 hour until it has reduced by at least half. You’ll need about 300ml liquid.
- When the ham hocks have cooled, remove and discard the skin and fat. Using a fork, shred the meat into a bowl. Add the parsley and toss.
- Line a 900g loaf tin or terrine with 2 layers of cling film, leaving enough overhang to cover the top. Half fill with the shredded ham, cover with the veg, then top with the rest of the ham. Press down firmly, then slowly pour over 300ml of the reduced stock, letting it penetrate through the layers. Leave to cool, then fold the cling film over to cover. Chill overnight to set. Slice then serve with green leaves and a tangy dressing.
Slice the terrine while it’s still wrapped in the cling film, which will support the shape and make it less likely to fall apart. Remove the cling film from each slice before serving!
The hocks can be quite salty, so soak them overnight in plenty of cold water. Be careful when adding additional seasoning too.
You can freeze the cooked, shredded ham hock meat in resealable freezer bags until needed.
The terrine will sit happily in the fridge, covered in cling film, for up to three days.
After boiling a ham hock, keep leftover, strained ham stock for soups and stews. Store in the fridge, covered, for up to a week, or freeze for up to 6 months.
Rate & review
Or, how about...?
Trout terrine with capers, chopped egg, dill and chives
Served with fresh crusty bread and sharp pickled cucumbers, Gill Meller’s trout terrine is studded...