Freezing Ham Hock Terrine: A How-To Guide

Ham hock terrine is a classic starter or lunch centrepiece that can be made in advance. It is a cheap, delicious, and satisfying meal that can be frozen and stored for later. The process of making ham hock terrine involves slowly cooking the meat until it falls off the bone, shredding it, and then packing it into a tin with some of the enriched cooking liquid to set. The terrine can be frozen in resealable freezer bags and stored for up to six months.

Ham hock terrine can be frozen

When you are ready to serve the ham hock terrine, remove it from the freezer and thaw it in the refrigerator overnight or until completely defrosted. It is important to note that the terrine should be sliced while still wrapped in cling film to support its shape and prevent it from falling apart. Remove the cling film from each slice before serving.

Ham hock terrine is a delicious and impressive starter or lunch centerpiece that can be made in advance. It is typically made by slow-cooking ham hocks until the meat falls off the bone, shredding the meat, and then packing it into a loaf tin or terrine mould with some of the enriched cooking liquid to set. The terrine can be prepared and frozen ahead of time, making it a convenient option for busy days or special occasions.

When preparing ham hock terrine for freezing, it is essential to follow proper food safety guidelines. Ensure that the terrine is completely cooled before wrapping and placing it in the freezer. Additionally, label the container with the date and consume the terrine within 2-3 months for the best quality.

It will keep in the fridge for 3-6 days

Ham hock terrine will keep in the fridge for 3-6 days. It is a great make-ahead dish for a dinner party or Christmas lunch. The terrine can be prepared in advance and kept in the fridge, covered in cling film, for up to three days according to one source, or up to six days according to another.

To make ham hock terrine last longer, you can freeze it. Freeze the cooked, shredded ham hock meat in resealable freezer bags until needed. However, one source suggests that it is best not to freeze a ham hock terrine as it has a high gelatine content, which acts as a preservative, keeping it well in the refrigerator for at least a week.

To make a ham hock terrine, the hocks are cooked slowly until the meat falls off the bone. The meat is then shredded and packed into a tin with some of the enriched cooking liquid to set. The terrine is then chilled overnight to set before serving.

Ham hocks are cooked slowly until meat falls off the bone

Ham hocks are a tasty, inexpensive cut of meat that can be used to add flavour to a variety of dishes. They are cut from the bottom part of the swine's leg, around the ankle region, and are typically about four inches long. Ham hocks are usually encased in a thick layer of fat and skin, with some meat, connective tissue, collagen, and bone.

Due to the high amount of connective tissue, ham hocks require long, slow cooking to become tender. This can be achieved through stewing, braising, or using a slow cooker. The slow cooking process breaks down the connective tissue into gelatine, which dissolves into the cooking liquid and gives the dish a distinctive, smoky flavour.

To cook ham hocks, it is recommended to start by placing them in a large pot or pan and covering them with cold water. Bring the water to a boil and then reduce the heat to a simmer. This initial boiling will drive out impurities and remove excess salt from the curing process. After 10 minutes, drain the hocks and discard the water.

Return the hocks to the pan and add any desired aromatics, such as carrots, onions, garlic, peppercorns, or bay leaves. Cover with just-boiled water and simmer gently with a lid for about four hours, or until the meat is tender and falls off the bone.

Once the ham hocks are cooked, the meat can be shredded or finely chopped. It is important to include some of the fat in this process, as it helps the meat stick together. The shredded meat can then be mixed with other ingredients, such as onions, herbs, and spices, and packed into a tin to create a terrine. The cooking liquid can also be reduced and added to the terrine to help bind the meat together.

Overall, ham hocks are a versatile and flavourful ingredient that can be used to enhance a variety of dishes, especially when cooked slowly until the meat falls off the bone.

Ham hock is a cheap cut of meat from the lower leg of the animal

Ham hocks are typically sold in pairs and are usually cured with salt and smoked, which gives them a bacon-like flavour. They are rich in collagen and fat, and are often used to enrich dishes like collard greens, black bean soup, and condiments like BBQ sauce. They can also be used to add a smoky flavour to dishes like Hoppin' John, a slow-simmered dish of black-eyed peas and rice.

Ham hocks are not typically eaten on their own, but rather used to flavour dishes. They are commonly used in slow-cooked soups and stews, where the collagen and fat dissolve into the dish, imparting a distinctive, savory, smoky taste. The hocks are cooked slowly until the meat falls off the bone, and then the meat is shredded and added back into the dish.

Ham hocks are a versatile and inexpensive cut of meat that can be used in a variety of dishes, making them a great option for those looking for a budget-friendly option that doesn't sacrifice flavour.

Ham hocks are often used for seasoning

Ham hocks are usually sold as salt-cured and smoked, which gives them a bacon-like flavour. Even without this curing, they lend a rich, porky flavour when cooked for a long time by stewing or braising. The collagen and fat dissolve into the cooking liquid as the hock cooks, imparting a distinctive, savory, smoky taste. This is why ham hocks are often used to flavour soups, stocks, and bean dishes.

Ham hocks are also used in cuisines from around the world, including in the American South, where they are commonly cooked with collard greens or pinto beans. In Pennsylvania, ham hocks are the key ingredient in scrapple, a type of meatloaf popular with the Pennsylvania Dutch. In Germany, ham hocks are roasted or fried until the exterior turns into a crunchy crackling, creating the Oktoberfest favourite Schweinshaxen. In Poland, ham hocks are barbecued to make golonka.

Ham hocks are inexpensive and can be purchased fresh or frozen. They are usually sold in pairs and are available in most grocery stores and butcher shops. They are also easy to store, as they can be frozen until ready to use.

Frequently asked questions