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Ham hock & mustard terrine

Ham hock & mustard terrine

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(7 ratings)

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

Moderately easy

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 per serving

  • kcalories219
  • fat8g
  • saturates2g
  • carbs2g
  • sugars2g
  • fibre0g
  • protein33g
  • salt3.26g
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Ingredients

  • 2 small ham hocks, approx 1kg/2lb 4oz each
  • sunflower oil, for greasing

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 2 tbsp wholegrain mustard
  • small handful parsley, chopped

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 1 sheet gelatine

    Gelatine

    jell-ah-teen

    A colourless, tasteless and odourless setting agent made from the boiled bones, skins and…

  • caper berries, to serve

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • caper berries and toasted bread, to serve

For the stock

  • 500ml cider

    Cider

    si-der

    Cider is an alcoholic beverage made from the fermented juice of apples. Apple orchards were…

  • 2 carrot, chopped

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 celery sticks, chopped

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 1 large onion, chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 bay leaf, fresh or dried
  • 6 thyme sprigs

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 3 star anise

    Star anise

    star an-eese

    Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

  • 6 whole peppercorn

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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.

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Comments, questions and tips

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Comments (9)

tanyah's picture
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I am only giving this a 2 because it didn't stay together AT ALL. Wound up popping it into ramekins. Flavour was misjudged, followed recipe but it was too acidic with the vinegary mustard... shame!

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

Questions (2)

valeriebott's picture

did anyone answer the question 'can you freeze terrine'

goodfoodteam's picture
You can freeze the terrine, defrost at room temperature.

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