The Art Of Smoked Ham Hock Terrine

A smoked ham hock terrine is a rustic dish that can be served as a starter or a side at a dinner party. It is made by slow-cooking ham hocks with vegetables and herbs, shredding the meat, and then setting it in a loaf tin or mould lined with cling film. The dish is often served with accompaniments such as mustard, pickles, radishes, and crusty bread.

How to prepare smoked ham hock

To prepare a smoked ham hock terrine, you will need a few key ingredients and some time, as the process involves several steps and the hocks need to be cooked slowly. Here is a detailed guide on how to prepare a delicious smoked ham hock:

Ingredients:

• Smoked ham hocks (soaked overnight in cold water, then drained)
• Spices: Thyme, coriander seeds, black peppercorns
• Vegetables: Onion, celery, carrot, leek
• White wine vinegar
• Herbs: Parsley, tarragon
• Gelatin leaves
• Salt and pepper to taste

Cooking the Ham:

Start by placing the ham hocks in a large pan and covering them with cold water. Add the spices, onion, and vinegar. Bring this to a boil and then reduce the heat to a gentle simmer. It is important to simmer rather than boil, to avoid tough meat and cloudy broth. Leave a small gap when covering the pan to prevent the broth from boiling. Simmer the hocks for about 2-3 hours until they are tender, and the meat flakes easily.

Preparing the Mixture:

Once the hocks are cooked, leave them to cool in the liquid for about an hour. Then, remove the hocks and shred the meat, discarding the skin and fat. Place the shredded meat in a bowl and add your choice of vegetables, herbs, and spices. Mix well and season with pepper. You can also add gherkins and caper berries for extra flavour.

Moulding the Terrine:

Line a loaf tin or terrine mould with cling film, allowing some overhang. Pack the ham and vegetable mixture tightly into the mould, pressing it down firmly. Slowly pour in the reduced cooking liquid, allowing it to settle throughout the mixture. Cover with cling film.

Chilling and Serving:

Chill the terrine overnight or for at least 3-4 hours until it sets. To serve, remove it from the mould, slice it into thick pieces, and serve cold. Smoked ham hock terrine goes well with crusty bread, mustard, pickles, radishes, or caper berries.

How to cook smoked ham hock

Ingredients:

• Smoked ham hock
• Parsley
• Pickled pearl onion
• Gherkin pickles
• Onion
• Celery
• Carrots
• Salt and pepper
• Cling film
• Loaf pan

Method:

Firstly, preheat your oven to 300ºC. Make a mirepoix by dicing your onion, celery, and carrots, and sautéing them in a saucepan until cooked. Transfer your mirepoix into a casserole dish or broiling pan and add the ham hock. Cover the ham hock with water and place the dish in the oven for 3 hours.

Once cooked, remove the dish from the oven and leave to cool. Take the ham hock out of the casserole and strain the liquid into a separate pot. Bring this liquid to a boil and then reduce the heat to a medium setting. Continue to simmer until the liquid has reduced by 75%.

While the liquid is reducing, pull the meat from the bone and place it into a bowl. Add your parsley, pearl onion, and gherkin, and mix together. Once the liquid has reduced sufficiently, add it to the meat mixture and season with salt and pepper to taste.

Press the mixture into a loaf pan and cover with cling film. Place in the refrigerator and leave to set overnight. Finally, remove the ham hock terrine from the loaf pan, slice, and serve cold with your choice of accompaniments.

Tips:

• This dish can be served with a range of sides, such as pickled mushrooms, sauce Gribiche, or simple hot buttered French bread.
• For a stronger flavour, you can add pigs' ears or snout, cooked at the same time as the hocks, and chop them up to add to the terrine.
• To ensure your stock is clear, coagulate the blood and impurities by bringing the mixture to a boil. Skim away any impurities that rise to the surface.
• To prevent your meat from becoming tough and your broth from becoming cloudy, simmer rather than boil your ham hock.
• For a clear stock, omit any vinegar or lemon juice.
• For extra gelatine and flavour, add a pig's trotter to your ham hock while cooking.
• To set the gelatine effectively, allow at least 12 hours for it to reach its maximum strength.
• Use multiple layers of cling film to support the terrine when slicing, preventing it from falling apart.

How to make the terrine

How to Make a Smoked Ham Hock Terrine

Ingredients

• Smoked ham hock
• Parsley
• Pickled vegetables (such as pearl onions, gherkins, and carrots)
• Spices (such as coriander seeds, black peppercorns, and bay leaves)
• Gelatin
• Water
• White wine vinegar
• Salt and pepper to taste
• Cling film
• Loaf tin or terrine mould

Method

• Prepare your ham hock by soaking it overnight in cold water, then draining. This helps to remove any impurities.
• Make a mirepoix by dicing onions, celery, and carrots, and sautéing them in a pan until cooked.
• Transfer the mirepoix to a casserole dish or large pan and add the ham hock. Cover with cold water and bring to a boil. Reduce the heat and simmer for 2-3 hours, until the meat is tender and flakes easily.
• Remove the ham hock from the bone and shred or flake the meat, removing any skin and fat. Place the meat in a large bowl.
• Add your chosen vegetables and herbs to the bowl, along with spices and seasonings. Mix well.
• Line a loaf tin or terrine mould with cling film, leaving a generous overhang. Pack the ham mixture tightly into the tin or mould.
• Prepare your gelatin by dissolving it in the hot ham stock according to the packet instructions. You may need to reduce the stock first by boiling it for about 20 minutes.
• Slowly pour the gelatin mixture over the ham mixture until it is completely covered. You may not need all of the liquid.
• Cover with cling film and chill for at least 2 hours, then weigh down and chill overnight until set.
• Remove the terrine from the mould, slice, and serve cold with your choice of accompaniments, such as mustard, pickles, radishes, or crusty bread.

Serving suggestions

Smoked ham hock terrine is a great dish to serve at a dinner party or large gathering, as it can be made in advance and served cold. It is best served in thick slices, accompanied by a variety of side dishes and garnishes.

For a simple serving suggestion, pair the terrine with crusty bread or toast, and a good piccalilli. You could also serve it with mustard, pickles, and radishes on the side. If you want to get a little more creative, try serving the terrine with pickled mushrooms, sauce Gribiche, or hot buttered French bread.

To elevate your dish further, you can add some additional ingredients to the terrine itself. For instance, pigs' ears or snout cooked alongside the hocks can be chopped up and added to the terrine for extra texture. You could also include dried apricots, soaked in boiling water, for a touch of sweetness.

When it comes to drinks, a white wine like chenin blanc or Alsace pinot blanc pairs surprisingly well with the smoked ham hock terrine.

Storage and reheating instructions

Ham hock terrine is a great dish to make in advance and can be stored for up to a week. To store, cover the terrine mould with cling film or transfer the terrine to an airtight container. Keep it in the fridge until you are ready to serve it.

To reheat the ham hock terrine, cut a slice and remove the cling film. There is no need to reheat the entire terrine at once; instead, cut off slices as needed and bring them to room temperature or warm them up slightly in the oven or microwave.

If you have leftover ham hock terrine, wrap it tightly in cling film or store it in an airtight container. It will last for up to a week in the fridge. You can also freeze leftover ham hock terrine for up to 3 months. To defrost, transfer the terrine to the fridge and allow it to thaw slowly.

When reheating individual slices of ham hock terrine, you can use the oven, microwave, or stovetop. For the oven, preheat to 325°F (162°C) and heat the slices for 15-20 minutes, or until warmed through. For the microwave, place a slice on a microwave-safe plate and heat it in 30-second intervals until warmed through. For the stovetop, place a slice in a frying pan over medium heat and warm it for a few minutes on each side.

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