Ham Hock Terrine

The difference between dishes I would cook at home, and those I would cook at the restaurant are twofold; firstly, the effort involved in sourcing the best ingredients (we currently use lightly smoked and cured Ham Hocks bought from local smoker, Capreolus Fine Foods); secondly, the preparation time; to make a Ham Hock Terrine takes 2 days. It's a worthwhile endeavour but as a home cook you've got to be organised to do it. This recipe is ideal if you start mid-week for a weekend dinner party, for example.
Ham Hock is a cheaper cut of meat and it's well worth sourcing a good quality joint from an independent butcher.

Serves 4

Ham Hock
1 onion
2 carrots
2 sticks celery
½ bunch Parsley
2 Gerkins
30 Capers
Small handful Hazelnuts

  • Place the Ham Hock in a large pan and add water until it is just covered, then add the roughly chopped onion, carrot and celery. Cover the pan and simmer for 3 hours
  • Take off the heat and leave it to chill
  • Remove the Ham Hock and set the pan of liquor aside. Pick the meat off and chop into small pieces, place in a bowl
  • Strain the liquor and return it to the heat on a rolling boil until it has reduced by 1/3, set aside
  • Chop the parsley, gerkins, capers and hazelnuts and mix with the meat
  • Spoon the mixture into a mould and press down gently. Add some of the liquor, then place in the fridge to set overnight

To serve, use a nice apple based chutney or homemade piccalilli (I'll do recipes for these soon)


  1. Great - love this sort of stuff - will have a go myself soon! Matt

  2. I love terrines but have only made them twice and I wasn't so amazed by the result. However this recipe looks interesting. My children are growing up into foodie's like their mother and I have been planning a welcome home meal for when they get home from a holiday with their grandparents. Your terrine will be on the menu. I will let you know how it goes down.

  3. Meaty jelly - mmmmmm.

    And whilst it's nice to be able to rustle up something quickly, I do love dishes like these which are worth waiting for :)

    I am so going to make this!

  4. Good to have another use for a ham hock, a great economical piece of meat.

  5. Great recipe! Featured this week in PIE & MASH magazine: http://www.pieandmashmag.com/2011/10/wednesdays-recipe-matt-ham-hock-terrine.html