Ham hock & pistachio roll 2016

Ham hock & pistachio roll

  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)

Prep: 1 hr Cook: 4 hrs

More effort

Serves 8 - 10

If you're looking for a Christmas classic with a twist, this French ham hock and pistachio terrine, transformed into a modern make-ahead starter is for you

Nutrition and extra info

Nutrition: per serving (10)

  • kcal400
  • fat27g
  • saturates7g
  • carbs2g
  • sugars1g
  • fibre1g
  • protein37g
  • salt4.8g
Save to My Good Food
Please sign in or register to save recipes.


    For the roll

    • 2 smoked ham hock (about 3kg in total)
    • 2 carrots, roughly chopped



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

    • 1 onion, roughly chopped



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

    • 1 leek top, if you have it, roughly chopped (optional)



      Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

    • 2 celery sticks, roughly chopped
    • 2 bay leaves
    • 1 thyme sprig
    • 2 cloves



      A clove is the dry, unopened flower bud of the tropical myrtle tree family used to flavour a…

    • 1 allspice berry
    • 1 tbsp apple cider vinegar, plus a splash
    • small pack parsley, leaves chopped, stalks reserved



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

    • 80g shelled and toasted pistachio

    To serve

    • 2 Granny Smiths apples
    • 1 shallot, thinly sliced into rings



      Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

    • 2 tbsp apple cider vinegar
    • 40g bag pork scratchings, lightly crushed
    • 1 bag of watercress



      With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

    For the dressing

    • 2 tbsp English mustard
    • 2 tbsp apple cider vinegar
    • 4 tbsp extra virgin rapeseed oil, plus extra for brushing (optional)


    1. To make the roll, put the ham hocks in a large pan and add all the ingredients, except the chopped parsley (do add the stalks) and pistachios. Cover with cold water, bring to the boil and simmer gently for 3-4 hrs until the meat is very tender.

    2. Remove the hocks from the liquid, reserving 100ml (save the rest to make a split pea or chunky vegetable soup), and leave them until just cool enough to handle – the hotter the ham, the easier it is to shred. If you have a pair of clean washing-up or food preparation gloves, it's easier to handle the hocks while they are hot. Take the meat off the bone and shred into another bowl, discarding any skin, large bits of fat, gristle or cartilage. Add the pistachios, chopped parsley and 100ml ham stock in with the ham, and add a drizzle more vinegar. Squish everything through your fingers to mix it a bit more. 

    3. Lay overlapping pieces of cling film on a clean work surface the size of an A3 piece of paper. Pile the mixture along the bottom length of the cling film, leaving about 10cm free on each side. Roll the ham in the cling film into a large, tight sausage shape, piercing with a skewer once or twice to release any air, then put in the fridge overnight. Can be made up to four days ahead.

    4. To make the dressing, tip the mustard into a bowl and slowly whisk in the vinegar, then the oil, to make an emulsion. Tip into a squeezy bottle if you have one. Using a small melon baller, scoop out balls of the apples, then tip into a bowl with the vinegar, add the shallot rings and leave for a few mins to pickle.

    5. To serve, carve the ham roll on the diagonal, still in the cling film, into slices about 2cm thick. Peel off the cling film, put the slices on plates and brush with a little rapeseed oil if you want to make it shiny. Build a thin line of watercress along the other side of the plate and arrange three apple balls and some shallot rings along the watercress, then scatter with chunks of scratchings. Dot the plate with blobs of dressing and serve the rest on the side.

    You may also like

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    Joanne Allan's picture
    Joanne Allan
    24th Sep, 2018
    I made this for Christmas starter 2 yrs ago and it was brilliant. I made it early and froze it and it was still excellent. Will be making it again this year.
    26th Dec, 2016
    Made this in advance for Christmas Day starter - it wasn't difficult to do and tasted delicious. Would definitely make again
    20th Feb, 2020
    would it be necessary to soak hocks first if smoked?
    CassieBest's picture
    23rd Feb, 2020
    Hi Overdale20, Boiling the hocks will remove lots of the salt so there's no need to soak them first. Cassie (Senior Food Editor, BBC Good Food)
    20th Feb, 2020
    would it be necessary to soak hocks if smoked?
    4th Nov, 2018
    Can the ham hocks be cooked the day before assembly or is it better to make up when warm so the terrine binds better?Want to do in individual moulds. Any tips please?
    goodfoodteam's picture
    6th Nov, 2018
    Thanks for your question. We'd suggest making them up to the end of step 3 even if you are doing them in individual moulds - this will really help the shape to set.
    Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
    Want to receive regular food and recipe web notifications from us?