Ham hock terrine with cider

Ham hock terrine with cider

This stunning terrine is a great way to use up leftover Boxing Day ham, as either a starter or light lunch. Serve with a good crusty bread and a simple green salad.

Ham hock terrine with cider

  • Serves icon Serves 6-8 as a starter
  • Time icon Hands-on time äóÂ1 hour, plus 3 hours setting

This stunning terrine is a great way to use up leftover Boxing Day ham, as either a starter or light lunch. Serve with a good crusty bread and a simple green salad.

Nutrition: per serving

Calories
104kcals
Fat
2g (0.6g saturated)
Protein
10.6g
Carbohydrates
7.8g (7.2g sugars)
Fibre
1.2g
Salt
0.8g

For 8

Ingredients

For the reduction

  • 300ml dry cider
  • 1 onion, halved
  • 3 bay leaves
  • 6 green or black peppercorns
  • 1 tbsp finely chopped parsley stems
  • 2 tsp finely chopped dill stems

For the terrine

  • 1 red onion, very finely chopped
  • 5 tbsp red wine vinegar
  • 2 tbsp caster sugar
  • 3 gelatine sheets (we used Costa)
  • 100ml good quality chicken or ham stock
  • 300g shredded ham hock
  • Grated zest and juice 1 lemon, plus extra zest and lemon wedges to serve
  •  ½ small bunch fresh dill, leaves finely chopped, plus extra to serve
  • ½  small bunch fresh parsley, leaves chopped
  • 1 large baguette and soured cream to serve

You’ll also need:

  • 1lb/950ml loaf tin or terrine, lined with cling film with a 10cm overhang all round
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Put all the reduction ingredients in a medium pan and bring to the boil over a high heat. Reduce the heat slightly and bubble for 5-10 minutes until the liquid has reduced by about two thirds. Set aside to cool and infuse for 30 minutes.
  2. Meanwhile, for the terrine, put the red onion in a small glass or ceramic bowl with the vinegar and sugar and set aside until needed. Soak the gelatine sheets in a small bowl of cold water for 5 minutes to soften.
  3. Strain the reduction through a sieve into a small saucepan (discard the flavourings) and stir in the chicken or ham stock. Gently heat until just steaming, then squeeze out the excess liquid from the gelatine and whisk into the warm stock until dissolved. Don’t let the mixture boil.
  4. In a large bowl, mix half the pickled red onion and its liquid, the ham hock, lemon zest and juice, chopped dill and parsley. Season with a little salt and freshly ground black pepper.
  5. Pour the ham hock mixture into the prepared loaf tin/terrine, then pour over the reduction mixture. Fold over the cling film overhang to cover the terrine, then chill for at least 3 hours to set.
  6. To serve, peel back the cling film, then gently invert the terrine onto a serving platter or chopping board. Peel off the rest of the film. Thinly slice the baguette, then toast under the grill. Serve slices of terrine with the toasted baguette, dollops of soured cream and the remaining pickled onion, dill and lemon zest.

Nutrition

For 8

Nutrition: per serving
Calories
104kcals
Fat
2g (0.6g saturated)
Protein
10.6g
Carbohydrates
7.8g (7.2g sugars)
Fibre
1.2g
Salt
0.8g

delicious. tips

  1. The terrine will keep, covered tightly in cling film, for 2-3 days in the fridge.

Buy ingredients online

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Ham hock recipes

Ham hock, sausage and cider raised pie

A combination of mushrooms, ham hock, sausages and cider make...

Save recipe icon Save recipe icon Save recipe

Lower-calorie mains

Ham hock salad

Ham hock is a great way to bulk up a...

Save recipe icon Save recipe icon Save recipe

Make-ahead Christmas starters

Salmon terrine

A recipe that everyone should have in their repertoire, this...

Save recipe icon Save recipe icon Save recipe

Burns Night recipes

Venison terrine with prunes, orange, juniper and thyme

Gill Meller’s venison terrine, flavoured with orange zest and sweet...

Save recipe icon Save recipe icon Save recipe

Classic soup recipes

Ham and green pea soup

Looking for an easy pea and ham soup? This hearty...

Save recipe icon Save recipe icon Save recipe

Soup recipes

Ham and split pea soup

Use any leftover ham from Christmas to make this delicious,...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.