Ham Hock Terrine
Serve this rustic Ham Hock Terrine as a starter or on a charcuterie board with pickles and mustard—perfect for gatherings!
Equipment
- Food processor,
- 7cm round cutter
Ingredients
Terrine:
- 1 ham hock approx. 1.6kg
- 1 onion roughly chopped
- 2 carrots roughly chopped
- 2 celery sticks roughly chopped
- 1 tsp black peppercorns
- 2 bay leaves
- 4 bunches of thyme
- 2 gelatine leaves
- 1 banana shallot finely diced
- 60 g dried apricots chopped
- 1 bunch bunch chives finely chopped
- 1 bunch parsley finely chopped
- 2 tsp apple cider vinegar
Instructions
Cook the Ham Hock:
- Place the ham hock in a large saucepan and cover with cold water.
- Bring to a boil, then drain the water to remove impurities.
- Cover the ham hock with fresh water and add the chopped onion, carrots, celery, peppercorns, bay leaves, and thyme.
- Bring to a simmer, cover, and cook for 3 hours until the ham is very tender.
- Remove the hock and set it aside to cool.
- Strain the cooking liquid and measure out 400ml.
Prepare the Stock:
- Wash the saucepan, return the measured 400ml of stock to it, and simmer until reduced by half.
- Lower the heat and keep warm.
Assemble the Terrine:
- Pull the ham hock meat off the bone and place it in a mixing bowl (small pieces, not shredded).
- Soak the gelatine leaves in cold water for 5 minutes.
- Add the diced shallot, apricots, chives, and parsley to the ham.
- Squeeze the softened gelatine leaves and add them to the warm stock, stirring until dissolved.
- Pour the stock into the bowl with the meat, add the apple cider vinegar, and season with salt and pepper. Mix well.
- Transfer the mixture to a mould lined with cling film or roll it into a sausage shape wrapped tightly in cling film (about 6cm in diameter).
- Place in the fridge to set overnight.
Notes
**Cooking time**: 1 hour 45 minutes plus 3 hours simmering time and overnight setting time