Ham hock & mustard terrine

Ham hock & mustard terrine

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(12 ratings)

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

More effort

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

  • kcal219
  • fat8g
  • saturates2g
  • carbs2g
  • sugars2g
  • fibre0g
  • protein33g
  • salt3.26g


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

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 2 tbsp wholegrain mustard
  • small handful parsley, chopped



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

  • 1 sheet gelatine



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

  • caper berries, to serve
    Capers in bowl



    Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…

  • caper berries and toasted bread, to serve

For the stock

  • 500ml cider



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

  • 2 carrots, chopped



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

  • 2 celery sticks, chopped



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

  • 1 large onion, chopped



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

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


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

  • 3 star anise
    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 peppercorns


  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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5th Sep, 2019
This is a great thing to make for dinner parties, Christmas etc. I think that people who have commented negatively below have taken the recipe too literally. Before reducing the stock down to make the jelly, TASTE IT. If it is already too salty dilute it and don't reduce it. The recipe also says use 1 sheet of gelatine, but the sheets I purchased instructed 4 sheets equals 1 pint - and this worked very well.
25th Dec, 2018
Made this as a starter, two of 9 guests enjoyed it, for me it was far to salty, if I made it again I’d discard the stock and set with plain jelly to reduce saltiness also use less mustard to soften the taste. Shame as the texture was great. That said salt tolerance varies I tend to use less so am sensitive to excessive salt, also varies in the meat between suppliers so again subjective I guess.
mrs powell
15th Apr, 2017
sorry, did not get this at all. four hours spent in the making. the result, over acidic, nasty mush, the recipe stated two tbl spoons mustard. i thought to play it safe and only added one. if was still very over powerfull. dinner guests tomorrow and no starter. oops
8th Jan, 2017
I love this recipe and it always goes down a storm. I have made this over 10 times now and it has come out perfect every single time. Takes a long time to make but worth every second! I had to add a bit more stock to keep the hocks covered as others have said - served with freshly warmed olive ciabatta and a homemade chutney. Delicious!
14th Mar, 2016
This was delicious, my 8 guests loved it. Great for a dinner party as can be done in advance and looked quite impressive. I even had it on the table when guests arrived. Gave it time to get to room temperature. Plus I served it on a nice wooden board, on a bed of rocket, dotted with the caper berries. Interesting that one person said it didn't need gelatine. Mine didn't fall apart at all, but I did use gelatine. I found that I had to add more stock to the joints in order to cover them, but mine were very large. Will definetly make again.
10th Jun, 2015
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!
27th Mar, 2014
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.
9th Mar, 2013
can I freeze this terrine?
13th Jan, 2013
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.
6th Dec, 2012
We are planning to use this at our same sex marriage in Cuba.


Caroline B's picture
Caroline B
24th Nov, 2019
Can this keep for a week in a fridge?
lulu_grimes's picture
25th Nov, 2019
Hello Caroline, We wouldn't recommend keeping this for a whole week but it will certainly keep for 2-3 days. We hope you enjoy the recipe.
20th Feb, 2018
Hi can this be served warm ? And if so, what is the best way to do this? Thanks
goodfoodteam's picture
22nd Feb, 2018
Thanks for your question. We would recommend serving this chilled to retain its shape.
18th Dec, 2013
did anyone answer the question 'can you freeze terrine'
goodfoodteam's picture
24th Dec, 2013
You can freeze the terrine, defrost at room temperature.
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