Ham hock & mustard terrine

Ham hock & mustard terrine

Cured slow-cooked pork is a great foundation for a coarse pâté style starter and can be made in advance

Difficulty and servings

Moderately easy

Serves 8

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 3 hrs 30 mins

Plus chilling

Method

  1. Put the ham hocks in a large pan with the stock ingredients. Cover with cold water. Set pan over a high heat and bring to the boil. Reduce heat to a simmer, cook for 21⁄2-3 hrs or until the meat falls from the bone. Leave to cool in the pan.
  2. Grease a 1-litre terrine mould or loaf tin with the oil, then line with cling film. Remove the hocks, then strain the stock through a fine sieve into a pan. Set aside.
  3. Shred the ham, leaving some large chunks, removing as much fat and sinew as possible. In a large bowl, mix the ham with the mustard and parsley. Press the mixture into the prepared terrine.
  4. Bring the reserved stock back to a rapid boil and reduce by half. You should have about 600ml/1pt liquid remaining. Remove from the heat. Meanwhile, soak the gelatine in cold water for 5 mins to soften. Remove from the water, then squeeze out any excess liquid. Add the gelatine to the hot stock and stir well.
  5. Pour enough of the stock over the ham to just cover. Tap terrine firmly on a hard surface to knock out air pockets, then cover with cling film. Chill for 3-4 hrs or overnight. To serve, remove from the mould and carve into chunky slices. Serve with caper berries and toast.
Try

HAM HOCKS

These are the same cut of meat as a pork knuckle or lamb shank (from the base of the leg), but the pork has been cured. The meat is full of flavour, but needs long, slow cooking. It's best to order the hocks in advance from your butcher.

PER SERVING

219 kcalories, protein 33g, carbohydrate 2g, fat 8 g, saturated fat 2g, fibre 0g, sugar 2g, salt 3.26 g

Recipe from Good Food magazine, December 2011.

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Latest comments and suggestions

  • Binder photo Amanda

    22 December 2011

    Amanda rated and commented on this recipe

    5 stars

    loved it! it was easy to make and everybody enjoyed it

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  • Binder photo Auntie Pam

    26 December 2011

    Auntie Pam rated and commented on this recipe

    4 stars

    I made this yesterday over the course of Xmas Day for family on Boxing Day and it was lovely. I thought the mustard would be too strong but the flavours worked really well together. It's a very simple dish and altho it does take a long time, you can leave most of it to be done whilst you are doing something else. Definitely will make again

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  • Binder photo jend

    28 December 2011

    jend rated and commented on this recipe

    4 stars

    Really lovely terrine. Family loved it for Christmas. As pam said I thought it might be too mustardy but it wasn't over powering at all. the cider added a nice touch to the stock. I don't think it needs the gelatine adding as the ham stock goes jellified when it sets. overall very tasty and would defo do it again. . thanks

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  • Binder photo FatJasper

    12 January 2012

    FatJasper commented on this recipe

    I made it with a piece of smoked ham as I didn't order hocks in time. It was nice but quite salty (probably because didn't use hocks) and needed a nice chutney to finish it off. Quite filling for a starter too but would probably do again as a light summer lunch with salad.

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  • Binder photo gibo

    06 December 2012

    gibo commented on this recipe

    We are planning to use this at our same sex marriage in Cuba.

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  • Binder photo susiebrown

    13 January 2013

    susiebrown rated and commented on this recipe

    4 stars

    Made this for the first time for Christmas 2012. Bought hocks from the butcher but not enough o had to go back for more! Ended up with half smoked and half unsmoked! Judging by the reaction to those who ate it this was a good balance. Sometimes smoked alone can be too strong. I'm asked to make this already for events this year. I personally don't eat meat and therefore don't try before serving.

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  • Binder photo Muiread

    09 March 2013

    Muiread commented on this recipe

    can I freeze this terrine?

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Difficulty and servings

Moderately easy

Serves 8

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 3 hrs 30 mins

Plus chilling

Ingredients

  • 2 small ham hocks, approx 1kg/2lb 4oz each
  • sunflower oil , for greasing
  • 2 tbsp wholegrain mustard
  • small handful parsley , chopped
  • 1 sheet gelatine
  • caper berries, to serve
  • caper berries and toasted bread , to serve

FOR THE STOCK

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PER SERVING

219 kcalories, protein 33g, carbohydrate 2g, fat 8 g, saturated fat 2g, fibre 0g, sugar 2g, salt 3.26 g

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