Ham hock terrine

Name: Ham hock terrine
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 3 h 60 min
Yield: Serves 8
Cuisine: French recipes
Ingredients: 3 ham hocks on the bone, soaked overnight in cold water then drained; 2 bay leaves; 4 fresh thyme sprigs; 1 tsp coriander seeds; 1 tsp black peppercorns; 1 large onion, quartered; 4 tbsp white wine vinegar; 50g gherkins, finely chopped; Large handful fresh flatleaf parsley, chopped, plus extra to garnish; Few sprigs fresh tarragon, chopped

7 Reviews

Portion size: Serves 8
Takes 30 minutes to make, 3-3½ hours to cook, plus cooling and chilling
Difficulty: medium

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This ham hock terrine recipe is a great starter or buffet dish for a large gathering as it can be made in advance.

What is terrine? Ham hock terrine is a mosaic of home-cooked ham and fresh parsley, held together with reduced stock and pressed. A savoury jelly was originally made by cooking veal bones and trotters with the ham, which produced good gelatinous stock that set when chilled; we’ve used the reduced stock from boiling the ham hocks on the bone.
Ham hock know-how: Ham hocks are delicious and are cheap as chips – buy them at your local butcher. They make a good flavoursome stock and aren’t too salty. However, to check the saltiness, cut off a little piece of the raw ham and cook in boiling water until tender, then taste. If it’s too salty, soak the ham hocks in several changes of cold water, overnight.
Tip and tricks: The classic French recipe varies from region to region, but it’s a good idea to include cornichons or baby gherkins in the terrine, for pops of acidity against the salty meat. Their crunchy texture adds good contrast, too. Serve with lots of crusty French bread, salad leaves and a good chilled white wine.

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Ingredients

3 ham hocks on the bone, soaked overnight in cold water then drained
2 bay leaves
4 fresh thyme sprigs
1 tsp coriander seeds
1 tsp black peppercorns
1 large onion, quartered
4 tbsp white wine vinegar
50g gherkins, finely chopped
Large handful fresh flatleaf parsley, chopped, plus extra to garnish
Few sprigs fresh tarragon, chopped

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Method

Place the ham hocks in a large pan with the bay leaves, thyme, coriander seeds, peppercorns, onion and vinegar. Pour over enough cold water to cover. Bring to the boil and simmer very gently, uncovered, for about 2-2½ hours, until the hocks are tender and the meat flakes easily.
Leave the hocks to cool in the liquid for about 1 hour, then remove and set aside. Strain the liquid into a clean pan (discard the solids) and boil vigorously for 1 hour to reduce by three-quarters to about 600ml. Line a 1.5-litre loaf tin or terrine with a double layer of cling film.
Remove the skin from the hocks, then shred the meat. Place in a large bowl with the gherkins and chopped herbs. Mix well and season with plenty of black pepper. Pack into the tin or terrine and press down firmly.
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Slowly pour in the reduced liquid and allow to settle throughout the mixture.
Cover with cling film and chill overnight.
Garnish with parsley, cut into thick slices and serve with crusty bread and a good piccalilli.