Ham Hock Terrine: A Hearty, Savory Dish

Ham hock terrine is a dish that is both tasty and economical. It is made from the pig's hind leg, a cheap cut of meat that is packed with flavour. The hocks are slow-cooked for several hours until the meat is tender and falls off the bone. The meat is then shredded and mixed with herbs and spices, before being set in a loaf tin or terrine dish with a little jelly made from the stock. The dish is served in slices, often accompanied by fresh bread, toast, or salad.

Ham Hock Terrine ingredients

Ham hock terrine is a great starter or buffet item for a large gathering as it can be made in advance. It is a coarse pâté-style dish that can be served with crusty bread and piccalilli.

The ingredients for a ham hock terrine are:

• Ham hocks (on the bone)
• Water
• Salt
• Bouquet garni (bay leaves, thyme, and parsley stalks)
• Spices (coriander seeds, black peppercorns)
• Onion
• White wine vinegar
• Vegetables (optional)
• Gelatin (optional)

For the piccalilli:

• Pickling vinegar (white wine vinegar, caster sugar)
• Vegetables (yellow pepper, button onion)
• Chilli
• Cornflour
• Turmeric
• Dijon mustard

First, place the ham hocks in a large pan with the bouquet garni, spices, onion, and vinegar. Cover with cold water and bring to a simmer. Cook until the hocks are tender and the meat flakes easily, which should take about 2-3 hours.

Meanwhile, prepare the piccalilli by making the pickling vinegar and soaking the vegetables overnight. Create a paste with the chilli, cornflour, turmeric, and mustard, and add it to the boiling vinegar. Cook until thickened, then pour over the vegetables and allow to cool.

Once the hocks are cooked, remove them from the liquid and set them aside to cool. Strain the liquid and boil it to reduce by half. You should have about 600ml of liquid remaining.

Shred the ham, removing the skin and any fat or sinew. Place the meat in a large bowl and mix with the gherkins, capers, and parsley. Add some of the reduced liquid and season with pepper.

Line a 1.5-litre terrine mould or loaf tin with cling film. Pack the ham mixture into the tin and press down firmly. Slowly pour in the reduced liquid, covering the meat completely. Cover with cling film and chill overnight.

To serve, remove the terrine from the mould and cut into slices. Serve with crusty bread, piccalilli, and caper berries.

Cooking method

A ham hock terrine is a great dish to prepare in advance for a casual get-together or a formal dinner party. It is an elegant, tasty, and economical starter. The cooking process is lengthy, but most of the time is spent simmering the ham hocks and setting the terrine. Here is a detailed cooking method for making a ham hock terrine:

Step 1: Prepare the Ham Hocks

Place the ham hocks in a large pot or saucepan. You can use two small or one large ham hock, or about 4kg in total. Cover the ham hocks with water, adding a generous amount of peppercorns, a bay leaf, thyme, coriander seeds, and chopped vegetables such as onions, celery, and carrots. You can also add a tablespoon of cider or white wine vinegar. Bring the water to a boil, then reduce the heat and let it simmer. The ham hocks should simmer for about 2 to 3 hours until the meat is tender and falls off the bone.

Step 2: Prepare the Loaf Tin or Terrine Mould

While the ham hocks are cooking, prepare your loaf tin or terrine mould. Grease a 900g to 1.5-litre loaf tin or terrine mould with oil or coconut oil spray, then line it with two layers of cling film. Make sure the cling film overlaps the sides of the tin.

Step 3: Shred the Ham and Prepare the Flavourings

Once the ham hocks are tender, remove them from the liquid and set them aside to cool. When cool enough to handle, remove the skin and any excess fat and sinews. Shred the meat into a large bowl. At this stage, you can also chop some fresh parsley and add it to the bowl with the shredded ham. You can also add other flavourings like capers, gherkins, mustard, or butter, and mix well.

Step 4: Assemble the Terrine

Layer the shredded meat and any reserved vegetables into the prepared loaf tin or terrine mould. Press the mixture down firmly. Slowly pour in some of the reduced cooking liquid (about 600ml) from Step 1, allowing it to work its way through all the layers. You can also add gelatine to the liquid if you prefer a firmer setting. Cover the terrine with cling film and leave it in the fridge to set overnight.

Step 5: Serving the Terrine

To serve, turn the terrine out onto a chopping board and remove the cling film. Dip a knife in boiling water and cut the terrine into slices. Garnish with fresh herbs and serve with crusty bread, toast, or a tangy vinaigrette. You can also accompany the terrine with pickled vegetables, chutney, or piccalilli.

Serving suggestions

Ham hock terrine is a great starter or buffet item for a large gathering as it can be made in advance. It is a tasty, elegant, and economical dish that can be served in multiple ways. Here are some serving suggestions:

As a Starter

Ham hock terrine makes a great starter for a dinner party. It can be served with fresh bread or toast, and accompanied by a few pickled vegetables, chutney, or a salad garnish.

For a Light Lunch

The terrine also works well as a light lunch option, paired with a tangy white wine vinaigrette and some garden leaves.

On a Party Buffet Table or Picnic

The dish is a simple and economical addition to a party buffet or picnic spread. It can be served with crusty bread and a good piccalilli, which adds a deliciously zingy accompaniment to cut through the rich flavours of the pork terrine.

For Christmas or Boxing Day

Ham hock terrine can be a tasty alternative to a glazed gammon for Christmas. It can also be served on Boxing Day, which is traditionally when people enjoy cold meats and leftovers.

With Wine

The terrine goes surprisingly well with an appley white wine, such as a chenin blanc or Alsace pinot blanc.

Storage

Ham hock terrine is a dish that can be made in advance and stored in the fridge, lasting for up to a week. It is recommended to keep the terrine in its mould and cover it to ensure optimal freshness during storage.

When preparing the ham hock terrine for storage, it is important to follow the proper steps to ensure food safety and maintain the quality of the dish. Here are some detailed instructions for storing your ham hock terrine:

• Cooling and Initial Storage: After preparing the ham hock terrine, it is crucial to let it cool to room temperature before placing it in the refrigerator. This step helps prevent bacterial growth and ensures the dish lasts longer. Place the terrine in its mould on a wire rack or a cooling rack to allow even cooling. Leave it uncovered for about an hour to let the steam escape, which can cause sogginess if trapped inside.
• Refrigeration: Once the terrine has cooled, cover it securely with plastic wrap, ensuring the entire surface is covered to prevent drying out. Place the mould in the refrigerator, making sure it is stable and won't tip over. If possible, store the terrine on a flat shelf in the fridge, not on the door, to avoid temperature fluctuations.
• Storage Duration: Ham hock terrine can be stored in the refrigerator for up to one week. It is best to consume it within three to four days for optimal freshness and flavour. If you plan to keep it longer, consider freezing individual portions.
• Freezing: If you have made a large batch or want to store the ham hock terrine for more than a week, freezing is an option. Cut the terrine into individual portions and wrap each piece tightly in plastic wrap. Then, place the wrapped portions in an airtight container or freezer bag. Label the container with the date and contents. Ham hock terrine can be frozen for up to three months.
• Thawing and Serving: To serve the ham hock terrine after refrigeration, simply remove it from the mould and cut it into slices. If you have frozen the terrine, thaw it in the refrigerator overnight or until it is completely defrosted. Remove the plastic wrap and serve as desired.
• Food Safety: It is important to practice good food safety habits when storing and serving ham hock terrine. Wash your hands before handling the terrine, and use clean utensils to avoid cross-contamination. Do not leave the terrine at room temperature for more than two hours, and refrigerate any leftovers promptly.

By following these storage instructions, you can ensure that your ham hock terrine remains fresh, safe to consume, and delicious. Proper storage will allow you to enjoy this dish for up to a week, making it an excellent make-ahead option for dinners, buffets, or picnics.

Ham Hock alternatives

A ham hock terrine is a type of meat dish where ham hocks, or pork knuckles, are slow-cooked until the meat is tender and falls off the bone. This meat is then shredded, seasoned, and often packed into a loaf tin or terrine mold, creating a dense, flavorful dish. The ham hock adds a rich, smoky flavor to the terrine, and its gelatinous nature helps to bind the meat together. While ham hock is a popular choice for this dish, there are several alternatives you can use to create a similar, or unique, terrine with its own distinct flavor profile:

• Chicken or Turkey: For a lighter option, chicken or turkey can be used as a substitute for ham hock. While it won't have the same smoky depth, using dark meat from the thighs or legs, and slow-cooking it in a similar fashion, will create a juicy and flavorful terrine. Adding herbs like rosemary and thyme can enhance the flavor and give it a more savory profile.
• Duck Confit: For a richer, more indulgent alternative, duck confit makes an excellent choice. The slow-cooked, tender duck meat has a deep flavor and natural fattiness that can be a delicious substitute for ham hock. Shred the meat and layer it with dried cranberries and pistachios for a terrine with a unique, luxurious taste.
• Pork Belly: Another cut from the pig, pork belly, can be used as a substitute while still offering a different eating experience. Pork belly has a higher fat content, creating a juicy, flavorful terrine. Cure the pork belly in a similar fashion to bacon, and then slow-cook it to render the fat. This alternative will give your terrine a more intense pork flavor.
• Beef Cheeks: Slow-cooked beef cheeks have a similar texture to ham hock when prepared in a similar way, and they offer a rich, deep flavor. This alternative provides a heartier, more robust taste and can be paired with red wine and herbs like bay leaf and parsley for a classic, rustic terrine.
• Vegetable Terrine: For a non-meat alternative, you can create a vegetable terrine with a variety of options. Layer roasted vegetables like eggplant, zucchini, and red peppers with fresh herbs and a binding agent like pureed beans or silken tofu. This creates a vegetarian-friendly dish with a similar presentation and texture to a traditional meat terrine.

These alternatives offer a range of options to suit different tastes and dietary preferences, allowing you to experiment with flavors and create unique terrines that showcase your culinary creativity.

Frequently asked questions