Crafting Ham Hock Terrine: A Step-By-Step Guide

Ham hock terrine is a rustic, elegant dish that can be served as a starter or as part of a buffet. The cooking process is time-consuming, but most of it involves leaving the ham to cook and set, so it's not too labour-intensive. The recipe involves boiling ham hocks with various vegetables and spices until the meat is tender, then shredding the ham and pressing it into a loaf tin or terrine mould with additional flavourings. The dish is then chilled and served in slices with accompaniments such as bread, piccalilli, mustard, pickles, or radishes.

Choosing and preparing the ham hocks

Ham hocks are the cured cut of meat from the base of the leg. They can be purchased from delis and butchers, and it is recommended to order them in advance.

The number of ham hocks you will need depends on the size of the hocks and your terrine mould. For a 1-litre mould, you will need 2 small ham hocks, adding up to about 1kg. For a 1.5-litre mould, you will need 2 larger ham hocks, adding up to about 3kg.

Before cooking, you can choose to soak the ham hocks in cold water for several hours to reduce saltiness.

To cook the ham hocks, place them in a large pan and cover with cold water. You can also add flavourings such as onions, carrots, celery, thyme, bay leaves, coriander seeds, cumin seeds, and vinegar. Bring the water to a boil, then reduce the heat to a gentle simmer. The ham hocks should cook for at least 2 hours until the meat is very tender and starts to fall off the bone.

Once the ham hocks are cooked, remove them from the stock and set them aside to cool. When they are cool enough to handle, remove the skin and shred the meat, discarding any fat, sinews, and skin. You can use your hands to do this. Place the shredded meat in a large bowl.

Making the stock

Firstly, gather your ingredients. The exact quantities may vary depending on your recipe, but you will typically need ham hocks, water, onion, celery, carrots, peppercorns, coriander seeds, cumin seeds, vinegar, and bay leaves. Some recipes also call for additional ingredients such as thyme, parsley stalks, or pigs' trotters, which can add extra flavour to the stock.

Place the ham hocks in a large saucepan or pot. If you are using pigs' trotters, add them to the pot as well. Cover the hocks with water, ensuring they are fully submerged. Add in your chopped vegetables, herbs, and spices. Bring the pot to a boil over high heat. This step helps to coagulate the blood and impurities, which can then be skimmed away, resulting in a clearer stock.

Once the pot reaches a rolling boil, reduce the heat to a gentle simmer. It is important not to boil the meat vigorously, as this can make it tough and cloudy. Leave a small gap when covering the pot to prevent the heat from accumulating and causing a full boil. Simmer the ham hocks for an extended period, typically around 2 to 3 hours, until the meat is very tender and easily falls off the bone.

After the ham hocks have cooked thoroughly, remove them from the stock and set them aside to cool. Strain the stock through a fine sieve or muslin cloth into a clean pan. This step removes any solid bits and results in a clear, flavourful liquid.

At this point, you can taste the stock and decide if you want to reduce it further. Reducing the stock will intensify the flavour but also increase its saltiness. If you are satisfied with the flavour, there is no need to reduce it. However, if you do choose to reduce it, simply boil the stock until it reaches your desired concentration.

Once you have achieved the perfect flavour and consistency, your stock is ready to be used in the next steps of preparing your ham hock terrine. Remember to reserve some of the stock for mixing with gelatine, which will help set your terrine.

Preparing the mould

Firstly, choose the right mould for your terrine. A loaf tin or a terrine dish with a capacity of around 1-litre or 1.5-litre works well. Grease your chosen mould generously with sunflower oil or another neutral-flavoured oil. This step is important as it will help you unmould the terrine later and prevent it from sticking to the sides of the mould.

Next, line the greased mould with plastic wrap or cling film. This creates a barrier between the terrine mixture and the mould, making it easier to remove the terrine later. Ensure the cling film is smooth and covers all the inner surfaces of the mould, with some overhang to fold over the top of the terrine mixture once it's in the mould.

If you want to be extra cautious, you can use two layers of cling film to ensure the terrine releases from the mould easily. This is especially useful if your terrine has a complex shape or if you want to achieve a very smooth finish.

Once your mould is prepared, you can start packing it with the shredded ham hock mixture. Press the mixture firmly into the mould to ensure it holds its shape and remove any air pockets.

After filling the mould, cover the top of the terrine mixture with the overhanging cling film. This will keep the surface moist and help the gelatine set properly.

At this stage, you can also place a piece of thick cardboard cut to the size of the mould on top of the cling film. Weigh it down with cans or weights to gently compress the terrine, ensuring it sets with a compact, sliceable texture.

Finally, place the mould in the refrigerator and chill it overnight or for at least 3-4 hours until the gelatine has fully set.

Once set, you can carefully remove the terrine from the mould by unfolding the cling film and inverting the mould onto a serving plate. Your ham hock terrine is now ready to be sliced and served!

Cooking the ham hocks

Place the ham hocks in a large pan or saucepan. If you are using a recipe that includes trotters, add these to the pan now. Cover with cold water and bring to the boil, skimming off any scum or impurities that rise to the surface. You may want to add a lid to the pan, but be sure to leave a gap so that the broth doesn't boil.

Add your choice of stock ingredients to the pan. This could include a combination of the following: onion, carrot, celery, coriander seeds, cumin seeds, cider vinegar, bay leaves, thyme, peppercorns, and white wine.

Reduce the heat to low and simmer for 2-4 hours, until the meat is very tender and starts to fall off the bone. If you are adding vegetables, put them in around 45 minutes before the end of the cooking time.

Remove the ham hocks from the stock and set aside to cool. When they are cool enough to handle, remove the skin and shred the meat, discarding any fat, sinews, and bones.

Serving suggestions

Ham hock terrine is a great dish to serve at a dinner party or a large gathering, as it can be made in advance and served cold. It can be served as a starter, for a light lunch, or as part of a picnic or buffet spread.

To serve, cut the ham hock terrine into thick slices and accompany it with a variety of sides and garnishes. Here are some serving suggestions:

• Bread: Serve the terrine with crusty bread, toast, or hot buttered French bread. You can also offer toasted bread or fresh bread alongside.
• Pickles and Chutney: Accompany the terrine with pickles, such as gherkins, radishes, or mustard. Chutney, like Mr B's Award-Winning Rhubarb Chutney, can also be a delicious pairing.
• Salads and Vegetables: Offer a simple salad garnish or pickled vegetables on the side. You can also prepare soused vegetables, such as baby onions, carrots, cauliflower, and gherkins, as a side dish.
• Piccalilli: This is a great accompaniment to the rich flavours of the pork terrine. You can make your own by pickling cucumber, courgette, and pepper in vinegar, or simply buy some from the store.
• Cheese: Ham hock terrine goes well with cheese, so consider offering a cheese platter alongside.
• Sauce: Offer a complementary sauce, such as sauce Gribiche, on the side.
• Fruits: Apples or apple-based dishes can pair well with the terrine. You can also try serving it with caper berries.

When plating, you can either slice the terrine into portions or, for a more rustic presentation, flake the terrine and serve it in piles on each plate. Decorate with some chopped herbs like parsley or tarragon.

Remember, ham hock terrine is quite versatile, so feel free to get creative with your accompaniments and presentation!

Frequently asked questions