Easy Ham Hock Terrine

This delicious ham hock terrine recipe is an easy and delicious canapé to serve on to little pieces of toasted sourdough as a plated starter or as a selection of sharing boards.

Ham Hock Terrine

2 ham hocks, approximately 1kg each

500ml cider

2 carrots

2 celery sticks

1 large onion

4 bay leaves

4 thyme sprigs

4 whole peppercorns

2 tbsp wholegrain mustard (optional)

Small handful of parsley, chopped

Serves 8 - 12, easily halved


1.Start by soaking the ham hocks in cold water overnight to draw out some of the saltiness.

2. The next day, put the ham hocks in a large pan with the cider, carrots, celery, onion, 1 of the bay leaves, the thyme and peppercorns. Add enough cold water to cover the ham. Bring the pan to the boil on the boiling plate, move to the simmering plate for 20 minutes then transfer to the simmering oven to cook for 3 - 4 hours or until the meat falls off the bone.

3. Set aside to cool until cool enough to handle. Remove the hocks from the pan and strain the liquid from the pan through a sieve.  

4. Shred the ham finely using two forks, removing the skin and any fat and sinew that you come across. This may take 15 minutes or so but is worth it.  

5. Mix the ham with the mustard and parsley, season with salt and pepper to taste. Add more parsley or seasoning if necessary. Press the prepared mixture into the a pie dish such as a Portmeirion for AGA White Pie Dish.

6. Bring the stock to the boil and reduce until there is about 500ml remaining and set aside. Pour the stock mixture over the ham in the dish until it just covers the shredded ham. Lay the remaining 3 bay leaves along the top of the terrine and chill for at least 4 hours or overnight. The reduced juices will set to create a seal that will keep the terrine fresh for several days in the fridge or is suitable for freezing too.  Defrost in the fridge overnight and serve cold.

To serve, cut into chunky slices and serve with toasted sourdough bread and some caper berries.

Note: This recipe is best started 3 days ahead, to allow time to soak the ham hocks, cook and cool them then make into the terrines.

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