Ham Hock Terrine

For The Perfect Ham Hock Terrine

• Cook Low and Slow: Ensure the ham hock simmers gently for a full 3 hours. This slow cooking ensures the meat is tender and the flavours are fully infused.
• Handle Gelatine Carefully: Soak the gelatine leaves in cold water until softened, but don’t over-soak them. Add them to warm stock, not boiling, to avoid breaking down the gelatine.
• Mixing Matters: Be sure to mix the ingredients evenly but gently. You want the apricots, shallots, and herbs to be distributed without shredding the meat.
• Use Cling Film for a Smooth Shape: When rolling the terrine, make sure to wrap it tightly in cling film. This will help it set in a nice cylindrical shape and slice neatly.

What You Need

• Ham Hock (approx. 1.6kg) – The star ingredient, giving the terrine its rich, salty flavour. You can substitute with pork shoulder if needed, but ham hock provides the most authentic texture.
• Onion, Carrots, Celery – These vegetables form the base of the cooking stock, adding depth of flavour to the ham. 
• Black Peppercorns, Bay Leaves, Thyme – These aromatic spices and herbs add depth to the stock. Their strength can vary based on origin, so if you prefer a milder flavour, you can simmer the bay leaves and thyme for just 30 minutes or omit them entirely. Adjust according to your taste and preference.
• Gelatine Leaves – Essential for setting the terrine and binding the ingredients, giving it a firm yet delicate texture. It helps create that signature smooth consistency.
• Banana Shallot – Adds a delicate sweetness and slight crunch to the mix. You can use regular shallots or a small red onion as a substitute.
• Dried Apricots (60g) – Dried apricots add sweetness to balance the savoury ham. Other dried fruits like figs or cranberries can also work.
• Chives, Parsley (bunches) – Fresh herbs to enhance the flavour and add brightness.
• Apple Cider Vinegar (2 tsp) – A touch of acidity to balance the richness of the ham and stock.
• Salt & Pepper – To season the terrine to taste.

Saving the Ham Hock Terrine For Later

• Make ahead and Refrigerate: Wrap the terrine tightly in cling film and store it in the fridge for up to 5 days. Slice as needed, ensuring you keep the remaining terrine well-wrapped to prevent it from drying out.
• Freezing: The terrine can be frozen for up to 3 months. Wrap it tightly in cling film and foil. Thaw in the fridge overnight before serving.

Serving The Ham Hock Terrine

I love serving this ham hock terrine at family gatherings, especially when the occasion calls for something a little special but not overly complicated. There’s a nostalgic charm to making this terrine—it takes me back to when I first tried it as a kid at a friend’s dinner party, where I was instantly drawn to its rustic, comforting appeal.

I usually prepare it a day in advance, letting it set in the fridge overnight, so it’s ready to serve when guests arrive. As a starter, I slice it thinly and pair it with crusty bread, pickles, and mustard—the tanginess perfectly balances the richness of the terrine. It’s ideal for casual dinners or even holiday meals, where the slow-cooked ham and fragrant herbs bring a sense of comfort and indulgence to the table.

Leftovers make an excellent light lunch. I love plating it with a simple salad of mixed greens and a sharp vinaigrette, or serving it platter-style alongside cheeses, olives, and chutneys on a charcuterie board. It always disappears quickly, and no matter how often I make it, this terrine never fails to impress!

Health Info

• Calories: 472.2
• Sugar: 4.4
• Sodium: 348.5
• Fat: 39.7
• Carbohydrates: 9.7
• Fiber: 3
• Protein: 38.3