A Terrific Pressed Ham Hock Terrine: What's The Fuss?

Ham hock terrine is a classic, rustic starter or light lunch that can be made in advance of a large gathering. It is made from cured, slow-cooked pork, which is packed with flavour and shredded, before being set in a loaf tin or terrine dish with jelly made from stock. The dish is served in slices with piccalilli, salad, crusty bread, mustard, pickles, and radishes.

Ham hock terrine ingredients

Ham hock terrine is a rustic, elegant, and tasty starter that can be made in advance. It is a great dish for a large gathering and is surprisingly good with an appley white wine, such as a Chenin Blanc or Alsace Pinot Blanc.

The ingredients for a ham hock terrine are:

• Ham hocks (either 2 or 3, depending on their size)
• Stock ingredients (these vary but usually include onion, celery, bay leaves, thyme, peppercorns, coriander, and vinegar)
• Oil, for greasing
• Mustard
• Herbs (usually parsley, but sometimes also tarragon)
• Gelatine
• Caper berries, to serve
• Bread, to serve

Some recipes also include gherkins, cumin seeds, and capers.

Firstly, the ham hocks are boiled with the stock ingredients until the meat is tender and falling off the bone. The hocks are then removed and the stock is strained into a separate pan. The meat is shredded, removing any fat and sinew, and mixed with the mustard and herbs. This mixture is then pressed into a greased and cling film-lined loaf tin or terrine.

The reserved stock is brought to a boil and reduced by half. Gelatine is added to the hot stock and stirred well. The stock is then poured over the ham in the tin, and the dish is chilled overnight.

To serve, the ham hock terrine is removed from the mould and cut into slices. It is typically served with caper berries and toast, although some recipes suggest accompanying it with crusty bread, piccalilli, and pickled vegetables or chutney.

Ham hock terrine cooking method

Ham hock terrine is a great dish to make in advance for a large gathering, and it can be served as a starter or as part of a buffet. It is a coarse pâté-style dish that is packed with flavour and very economical.

Cooking Method

Step 1: Boil the Ham Hocks

Place the ham hocks in a large pot or pan with the peppercorns, bay leaf, thyme, coriander seeds, cumin seeds, vinegar, and enough water to cover the hocks. Bring the water to a boil, then reduce the heat and simmer for 2-3 hours, or until the meat is tender and falls off the bone. You can also add vegetables like onion, celery, and carrot to the pot about 45 minutes before the meat is done.

Step 2: Prepare the Stock

Once the meat is tender, remove the ham hocks from the pot and set them aside to cool. Strain the stock into a clean pan and boil until it is reduced by half or three-quarters, leaving you with about 600ml of liquid.

Step 3: Prepare the Meat

When the ham hocks are cool enough to handle, remove the skin and shred the meat, discarding any fat, sinews, and bones. Place the shredded meat in a bowl and mix with chopped gherkins, parsley, and mustard (if using).

Step 4: Assemble the Terrine

Line a loaf tin or terrine mould with cling film. Pack the meat mixture into the tin, pressing it down firmly. Slowly pour the reduced stock into the tin until it just covers the meat. Tap the tin firmly on a hard surface to remove any air pockets.

Step 5: Chill and Serve

Cover the tin with cling film and chill the terrine for at least 3-4 hours or overnight. To serve, remove the terrine from the mould, cut it into slices, and serve with crusty bread, piccalilli, caper berries, and/or a tangy white wine vinaigrette.

Ham hock terrine setting time

Ham hock terrine is a dish that requires a significant amount of time to prepare and cook, but the majority of this time is passive, allowing the meat to cook and the dish to set.

After the ham hocks have been boiled and the stock has been prepared, the recipe requires the cooked ham to be shredded and packed into a loaf tin or terrine dish. The jelly-like stock is then poured over the meat and the dish is covered and chilled. This is the setting time.

Most recipes recommend chilling the ham hock terrine overnight, or for a minimum of 3-4 hours. This allows the stock to set, holding the shredded meat together. The dish can then be turned out of the loaf tin and sliced.

One recipe recommends serving the ham hock terrine with a tangy white wine vinaigrette and garden leaves, while another suggests caper berries and toast.

Ham hock terrine serving suggestions

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 always helpful when preparing for guests.

When serving, cut the ham hock terrine into thick slices and accompany it with some crusty bread or toast. You could also serve it with a salad garnish, some fresh herbs, and a few pickled vegetables or chutney. For a more rustic finish, you can flake the terrine and serve it in piles on each plate with a dollop of piccalilli.

If you want to elevate your dish, you could try making your own piccalilli. It takes quite some time, but it's worth it. You can also serve the ham hock terrine with mustard, pickles, radishes, and caper berries on the side.

Ham hock terrine is a versatile dish that can be served as a starter, a light lunch, or as part of a picnic or buffet spread. It's an elegant and tasty option that's sure to impress your guests.

Ham hock terrine storage

Ham hock terrine is a dish that can be made in advance and stored for later consumption. It is a great option for a starter or a buffet item for a large gathering. When storing ham hock terrine, it is important to keep it refrigerated. If left unopened, it can be stored in the refrigerator for a minimum of 14 days. Alternatively, it can be frozen for up to 3 months.

To ensure the terrine lasts as long as possible, it should be covered and kept in the terrine mould itself in the fridge. This will help it stay fresh for about a week.

In addition to the storage duration, it is worth noting that the preparation and cooking time for ham hock terrine is approximately 3 hours and 30 minutes. It is best to make the dish the day before it is required to allow for cooling and setting time.

When preparing ham hock terrine for storage, the meat is cooked until tender, and then shredded and mixed with flavourings. It is then packed into a loaf tin or terrine dish and set with jelly made from the stock. Once set, it can be sliced and served with accompaniments such as bread, toast, pickled vegetables, chutney, or salad garnish.

Frequently asked questions