Ham hock & mustard terrine

Ham hock & mustard terrine

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(4 ratings)

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Cooking time

Prep: 30 mins Cook: 3 hrs, 30 mins Plus chilling

Skill level

Moderately easy

Servings

Serves 8

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
219
protein
33g
carbs
2g
fat
8g
saturates
2g
fibre
0g
sugar
2g
salt
3.26g

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

  • 500ml cider
  • 2 carrots, chopped
  • 2 celery sticks, chopped
  • 1 large onion, chopped
  • 2 bay leaves, fresh or dried
  • 6 thyme sprigs
  • 3 star anise
  • 6 whole peppercorns

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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 2 and a half to 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.

Recipe from Good Food magazine, December 2011

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Comments

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roryjonzen's picture

Served this to friends at a dinner party at home last night. Served with good quality wholemeal bread and cornichons. Really popular.
This will become a regular - relatively simple but wonderfully tasty. I would question the need for gelatin though. I kept some of the stock without addition of gelatin and it set very well.

muireadoconnell's picture

can I freeze this terrine?

susiebrown's picture
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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.

keithgibo's picture

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

fatjasper's picture

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.

bobdunnett's picture
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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

1620pamela's picture
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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

amandag's picture
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loved it! it was easy to make and everybody enjoyed it

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