Ham Hock Terrine: A Tasty Treat With Piccalilli

Ham hock terrine with piccalilli is a classic dish that can be served as a starter or a light lunch. It is a rustic dish with rich flavours, combining the salty and tender ham hock terrine with the zingy and peppery piccalilli. The piccalilli is made by pickling vegetables in vinegar and spices, creating a deliciously tangy accompaniment to the terrine. The ham hock terrine is prepared by slow-cooking ham hocks with vegetables and spices, shredding the meat, and setting it in a mould with a gelatinous stock. The result is a flavourful and textured dish that can be served chilled, sliced, and accompanied by crusty bread.

Ham Hock Terrine Ingredients

The ingredients for a ham hock terrine vary depending on the recipe, but there are some staples that you will need. Firstly, you will require ham hocks, which can be purchased with or without the bone. The number of hocks needed will depend on their size, but most recipes call for between one large and three ham hocks. It is important to note that the hocks may need to be soaked in water overnight before cooking.

To flavour the ham hock terrine, various recipes suggest a combination of vegetables, spices and herbs. Common vegetables include onions, carrots, celery, and leeks. Spices used can include black peppercorns, coriander seeds, and white wine vinegar. Fresh herbs such as parsley, tarragon, and thyme are also added to the dish for extra flavour. Some recipes also incorporate gherkins, capers, and mustard seeds into the terrine mixture.

To bind the terrine, gelatine or reduced stock is used. The stock is made from the liquid used to cook the ham hocks, which is then boiled down to intensify the flavour and create a thicker consistency. This reduced stock is then mixed with the flaked ham and other ingredients before being set in a loaf tin or terrine dish lined with cling film.

Piccalilli Ingredients

The ingredients for piccalilli vary depending on the recipe, but here is a list of commonly used ingredients and the steps to make it:

Piccalilli Vegetables

• Cucumber
• Courgette
• Pepper (yellow or red)
• Button onions or baby pearl onions
• Carrots
• Cauliflower
• Gherkins

Other Ingredients

• White wine vinegar
• Caster sugar
• Cornflour
• Turmeric
• English or Dijon mustard
• Cumin seeds
• Coriander seeds
• Black mustard seeds
• Bay leaves
• Salt
• Olive oil

Instructions

• Start by making the pickling vinegar. Place the vinegar, sugar, and bay leaves in a saucepan over low heat and allow the sugar to dissolve. Bring to a boil, then reduce the heat and simmer gently for 2-3 minutes. Set aside to cool, then strain.
• Prepare the vegetables by cutting them into small cubes or batons.
• Place the vegetables in a bowl, toss with salt, and leave at room temperature for 4 hours, tossing occasionally.
• Rinse the vegetables with cold water and drain them.
• In a separate bowl, mix the cornflour, turmeric, mustard, and a small amount of the strained pickling vinegar to make a runny paste.
• Bring the remaining vinegar to a boil in a clean saucepan, then stir in the paste mixture. Cook for 2-3 minutes, stirring continuously, until thickened.
• Pour the hot mixture over the vegetables and mix thoroughly.
• Fill jars with the piccalilli and allow to cool completely before sealing. The longer it sits, the better it will taste.

Cooking and Preparation

Ham hock terrine with piccalilli is a rustic starter or light lunch that can be made in advance and served chilled. The preparation and cooking time is approximately 4 to 5 hours, but it is recommended to make it 2 to 3 days ahead and keep it chilled.

For the ham hock terrine, you will need the following ingredients:

• Ham hocks (either 1 large or 2 smaller ones, or 3 on the bone)
• Vegetables for cooking the hocks (e.g. carrots, celery, onions, leek, bay leaves, thyme, coriander seeds, peppercorns)
• White wine vinegar
• Gelatine sheets or powder
• Capers
• Gherkins
• Parsley

The first step is to cook the ham hocks. Place them in a large pot and cover them with cold water. Bring to a simmer and cook for about 10 minutes, skimming off any impurities. Add the vegetables and spices, then continue to simmer gently for 2 to 3 hours, ensuring the liquid does not boil to avoid a murky stock.

Once the hocks are tender and the meat flakes easily, remove them from the stock and set them aside to cool. Strain the stock into a bowl and discard the vegetables.

To make the terrine, strip or shred the meat from the ham hocks and place it in a bowl. Mix in the capers, gherkins, and parsley. Season with salt and pepper, if needed.

Line a terrine or loaf tin with cling film, leaving some overhang. Pack the meat mixture into the tin, pressing it down firmly. Cover with the excess cling film and weigh it down with tins or weights. Chill the terrine overnight or for at least 24 hours.

To serve, slice the terrine and serve it with piccalilli and crusty bread.

Preparing the piccalilli involves making a pickling vinegar and pickling vegetables. For the vinegar, place ingredients such as white wine vinegar, caster sugar, water, bay leaves, and spices in a saucepan. Heat gently until the sugar dissolves, then turn up the heat and bring to a boil. Reduce the heat and simmer for a few minutes. Set aside to cool, then strain.

For the vegetables, trim and dice them into small cubes. Place them in salted water and leave to soak overnight. Rinse and place them in a bowl. Create a runny paste with chilli, cornflour, turmeric, mustard, and vinegar, then mix this into the boiled vinegar. Cook this mixture for a few minutes until thickened, then pour it over the vegetables and mix. Fill jars with the piccalilli and seal them. The longer it sits, the better it will taste.

Serving Suggestions

Ham hock terrine with piccalilli is a rustic starter or light lunch that can be made in advance and served chilled. The rich flavours of the pork terrine are perfectly complemented by the zingy piccalilli, a relish made with pepper, cucumber, courgette, and other vegetables in pickling vinegar.

When serving ham hock terrine with piccalilli, there are a few key elements to consider. Firstly, the terrine itself can be served in slices or flaked into piles on each plate for a more rustic presentation. Secondly, the piccalilli can be dolloped generously alongside the terrine or served in a separate dish. Finally, crusty bread is a classic accompaniment, providing a textural contrast to the tender terrine and tangy piccalilli.

For a complete dish, consider serving the ham hock terrine with piccalilli on a bed of salad leaves, such as watercress, to add a fresh element to the plate. You can also offer additional condiments such as English mustard or horseradish on the side for those who prefer a little extra heat.

If you're serving the ham hock terrine as a starter, remember to keep the portions modest. However, if it's the main course, you can be more generous with the serving size. This dish pairs well with an apple-flavoured white wine, such as a Chenin Blanc or Alsace Pinot Blanc.

Storage and Preservation

Ham hock terrine with piccalilli is a rustic dish that can be served as a starter or a light lunch. The piccalilli, a type of relish made with pickled vegetables, pairs well with the rich flavours of the pork terrine.

Ham hock terrine with piccalilli is a dish that can be made ahead of time and stored in the refrigerator. Proper storage and preservation techniques are essential to maintain the quality and safety of the dish. Here are some detailed instructions on how to store and preserve ham hock terrine with piccalilli:

• Chilling: Once the ham hock terrine is prepared, it should be chilled overnight or for at least 24 hours to allow it to set properly. Place the terrine in the refrigerator, covered with cling film or aluminium foil to prevent drying and odour absorption from other foods.
• Storage Container: Use an airtight container or wrap the terrine tightly in several layers of cling film. If using a container, choose one with a tight-fitting lid to prevent air exposure and odour transfer.
• Storage Temperature: Ham hock terrine should always be stored in a refrigerator to maintain food safety. Keep the terrine at a consistent temperature of 4°C or below.
• Storage Duration: Ham hock terrine can be stored in the refrigerator for up to 3–4 days. It is best consumed within 2–3 days of preparation to ensure optimal freshness and flavour.
• Piccalilli Storage: The piccalilli can be stored separately in airtight containers or sterilised jars. If you plan to store the piccalilli for an extended period, it is recommended to follow proper canning and sterilisation procedures.
• Freezing: Ham hock terrine can also be frozen for longer-term storage. Wrap the terrine tightly in cling film and then place it in a freezer bag or airtight container. Label the package with the date and consume within 2–3 months for best quality.
• Thawing: To thaw the frozen terrine, transfer it from the freezer to the refrigerator the day before serving. Allow it to thaw slowly and completely before serving. Do not refreeze the terrine after thawing.
• Food Safety: Always practice good hygiene when handling the terrine and piccalilli. Use clean utensils and ensure the work area is sanitised. Wash your hands thoroughly before and after handling the food.
• Freshness: Check the terrine and piccalilli regularly for any signs of spoilage, such as mould, off odours, or discolouration. If any signs of spoilage are present, discard the food immediately.
• Leftovers: If serving the ham hock terrine with piccalilli, ensure that any leftovers are promptly refrigerated. Store them separately in airtight containers and consume within 2–3 days.

By following these storage and preservation guidelines, you can ensure that your ham hock terrine with piccalilli remains safe, fresh, and flavourful. Proper storage will also extend the shelf life of the dish, allowing you to enjoy it for several days after preparation.

Frequently asked questions