Serving Ham Hock Terrine: A Definitive Guide

Ham hock terrine is a great dish to serve at a dinner party or as a starter for a large gathering. It can be made in advance, which is helpful if you're hosting, and is a good option if you're on a budget. The cooking process is time-consuming, but it's not too hands-on and is quite easy. The ham hocks are boiled until tender, then the meat is shredded and packed into a loaf tin with additional flavourings. It's then set with a little jelly made from the stock, turned out, and cut into slices to serve. It's often served with fresh bread or toast, and sometimes with pickled vegetables, chutney, or a salad garnish.

How to cook ham hocks

Ham hocks are an inexpensive, flavourful cut of meat that can be cooked in a variety of ways. Here is a guide on how to cook them:

Preparation

If you are planning to boil your ham hocks, it is a good idea to soak them in water for a few hours before cooking to reduce the salt content. You can also brine your ham hocks for 3-7 days before cooking to keep them moist and flavourful.

Cooking Methods

Boiling

To boil ham hocks, place them in a large pot and cover with water or broth. Add any desired seasonings or vegetables, such as onions, garlic, celery, or peppercorns. Bring the water to a boil, then reduce the heat and simmer for 2-4 hours, or until the meat is tender and falls off the bone.

Roasting

To roast ham hocks, preheat your oven to 350°F (177°C). Score the skin and fat of the ham hocks, then rub with your choice of seasonings. Place the ham hocks in a roasting pan with water, ensuring the meaty part is facing down, and roast for 3-4 hours, or until the internal temperature reaches 165°F (74°C).

Smoking

To smoke ham hocks, first, brine them for 3-7 days, then dry them on a rack in the refrigerator for 1-24 hours. Heat your smoker to 200°F (93°C) and place the ham hocks inside, ensuring they are spread out and not touching. Smoke for 2-6 hours, or until the internal temperature reaches 150°F (66°C).

Braising

To braise ham hocks, sauté them in a skillet over medium heat until crispy and brown. Pour in some vegetable broth and desired seasonings, then cover the skillet and braise in the oven for 2-3 hours, or until the meat is tender.

Serving

Ham hocks can be served on their own, or used to add flavour to other dishes. They are often used in soups, stews, or paired with sides such as collard greens, beans, lentils, or roasted vegetables.

How to make the jelly

To make the jelly for a ham hock terrine, you will need to prepare a stock and add gelatine to it.

First, make the stock by placing the ham hocks in a large pan with the stock ingredients. Cover with cold water. Bring to the boil, then reduce the heat and simmer for 2 to 3 hours, or until the meat falls from the bone. Leave the hocks to cool in the pan.

Next, strain the stock through a fine sieve into a clean pan. Set aside. Remove the hocks and shred the ham, leaving some large chunks and removing as much fat and sinew as possible.

Now, bring the reserved stock back to a rapid boil and reduce by half. You should have about 600ml of liquid remaining. Remove from the heat.

To make the jelly, soak the gelatine in cold water for 5 minutes to soften. Squeeze out any excess liquid and add the gelatine to the hot stock, stirring well.

Allow the jelly to cool before pouring it into the loaf tin or terrine mould.

How to assemble the terrine

To assemble the ham hock terrine, you'll need to prepare a few things first. You'll need to have cooked your ham hocks and prepared the stock, as well as any vegetables or herbs you want to include. You'll also need to grease and line your loaf tin or terrine mould with cling film.

Once you're ready to assemble, start by shredding the ham into a large bowl. Remove and discard the skin, fat, and sinews, leaving only the lean meat. You can use your hands to do this, which will make it easier to handle. Next, add in your chosen vegetables, herbs, and any other flavourings. This could include gherkins, capers, mustard, or chopped parsley. Toss everything together until it's well combined.

Now, it's time to pack the mixture into your prepared loaf tin or terrine dish. Press the mixture down firmly to ensure it's nicely compacted and there are no air pockets. Once the mixture is in place, slowly pour in your reduced stock or cooking liquid. You may not need to use all of it, just enough to cover the meat. Again, tap the tin or dish firmly to remove any air pockets and ensure the liquid is evenly distributed.

Finally, cover the terrine with cling film and place it in the fridge to chill and set. It's best to leave it overnight to ensure it's fully set.

When you're ready to serve, simply turn the terrine out onto a serving plate and peel away the cling film. For the best presentation, dip a knife in boiling water before slicing the terrine into portions. Serve with your choice of accompaniments, such as crusty bread, toast, pickled vegetables, chutney, or a tangy vinaigrette.

How to serve the terrine

Ham hock terrine is a great dish to serve at a dinner party, as a starter, for a light lunch, or as part of a picnic or buffet. It can be served in slices or in piles, depending on whether you want a more rustic finish.

To serve, turn the ham hock terrine out onto a chopping board and peel away the cling film. Then, dip a knife in boiling water and cut the terrine into slices. You can serve the terrine with a variety of accompaniments, such as:

• Bread: crusty bread, toast, or fresh bread
• Salad: garden leaves or a salad garnish
• Pickles: piccalilli, pickled vegetables, or chutney
• Dressing: a tangy white wine vinaigrette

For a more elegant presentation, you can also serve the terrine in individual Kilner jars.

What to serve with the terrine

Ham hock terrine is a flavourful and economical dish that can be served in a variety of ways. It is often served as a starter, but it can also be a part of a buffet or a light lunch. Here are some suggestions for what to serve with your ham hock terrine:

• Bread: Fresh bread or toast is a simple and popular accompaniment. Crusty bread or sourdough toast can provide a nice contrast to the soft texture of the terrine.
• Salad: A fresh salad garnish or garden leaves can lighten up the dish and provide a crunchy texture.
• Pickles and Chutney: Pickled vegetables, such as gherkins, or chutney can add a tangy and refreshing flavour to the dish. Mr B's Award-Winning Rhubarb Chutney is specifically recommended as a pairing.
• Piccalilli: This relish made with pepper, cucumber, courgette, and vinegar can cut through the richness of the ham hock terrine. It is a traditional pairing that can enhance the flavour of the dish.
• Caper Berries: These small, pickled flower buds can add a burst of flavour and a decorative touch to the dish.
• Wine: A tangy white wine vinaigrette is suggested as an accompaniment, and an appley white wine such as Chenin Blanc or Alsace Pinot Blanc is recommended as a drink pairing.

Frequently asked questions