Mary Berry’s Ham Hock Terrine is packed with flavor thanks to the ham hock, fresh herbs, and spicy mustard it’s created with. Appreciate how classy it looks and how nice it feels.
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💗 Discover The Joy Of Cooking With This Recipe
- Rich Flavor. The combination of tender ham hock, aromatic herbs, and zesty mustard creates a delightful explosion of flavors that will tantalize your taste buds.
- Easy Preparation. With simple instructions and readily available ingredients, making this terrine is a breeze, even for novice cooks.
- Impressive Presentation. The terrine’s elegant appearance, adorned with layers of ham and herbs, will wow your guests and make it a show-stopping centerpiece.
- Versatility. Enjoy the Mary Berry Ham Hock Terrine as an appetizer, main course, or even in sandwiches—the options are endless, making it a versatile addition to your culinary repertoire.
🥩 Mary Berry Ham Hock Terrine Ingredients
- 3 ham hocks on the bone, soaked overnight in cold water then drained
- 2 bay leaves
- 4 fresh thyme sprigs
- 1 tsp coriander seeds
- 1 tsp black peppercorns
- 1 large onion, quartered
- 4 tbsp white wine vinegar
- 50g gherkins, finely chopped
- Large handful of fresh flat-leaf parsley, chopped, plus extra to garnish
- Few sprigs of fresh tarragon, chopped
👩🍳 Step-by-step Guide To Crafting This Ham Hock Terrine
- In a large saucepan, combine the ham hocks, bay leaves, thyme, coriander seeds, peppercorns, onion, and vinegar. Add enough frigid water to submerge the object. Bring to a boil and simmer very gradually, uncovered, for two to two and a half to two and a half days, or until the hocks are tender and the meat is falling off the bone.
- Allow the hocks to cool in the liquid for approximately one hour, then remove them and set them aside. Strain the liquid (discard the solids) into a clean saucepan and boil it vigorously for one hour to reduce it by three-quarters to approximately 600ml. Line a loaf pan or terrine measuring 1.5 liters with two layers of plastic wrap.
- Remove the skin from the hocks before shredding the meat. Combine herbs and minced gherkins in a large basin. Mix well and generously season with black pepper. To compress the ingredients into the tin or terrine, apply firm pressure.
- Pour the reduced liquid slowly into the mixture and allow it to settle. Refrigerate overnight, covered with plastic wrap. Serve with crusty bread and savory piccalilli, cut into thick segments and garnished with herbs.
💭 Recipe Tips
- Use Fresh Herbs. Stick to the recipe’s herb choices for the perfect balance of flavors in the terrine.
- Don’T Oversalt. Ham hock can be naturally salty, so taste as you season to avoid making the terrine too salty.
- Achieve The Right Thickness. Ensure the gelatin sets properly, following instructions for the right consistency.
- Use Ham Hock Specifically. Avoid substituting with other meats to maintain the authentic taste and texture.
- Chill Sufficiently. Allow enough time for the terrine to chill and set completely before serving for the best presentation and taste.
🥗 What To Serve With Ham Hock Terrine?
Mary Berry Ham Hock Terrine goes well with a range of sides. For more texture, serve it with crusty bread or gourmet crackers. Pair it with a mustard sauce or salsa that has a bit of tang to bring out the flavors. Fresh green salads or pickled veggies are great ways to cut through the richness of a meal.
🎚 How To Store White Ham Hock Terrine?
- In The Fridge. Traditional Mary Berry Ham Hock Terrine can be kept in the fridge for up to 3 days if it is tightly wrapped in plastic wrap or aluminum foil.
- In The Freezer. For freezing, wrap the terrine tightly in several layers of plastic wrap or foil, put it in a sealed container or freezer bag, and freeze it for up to 3 months.
🔥 How To Reheat White Ham Hock Terrine?
- In The Oven. Bake at 350°F (175°C). Place terrine slices on an oven-safe plate cover with foil and heat for 10-15 minutes.
- In The Microwave. Slice the terrine and microwave a few slices heat for 20–30 seconds on medium power till desired.
- On The Stovetop. Place terrine slices in a non-stick pan turn occasionally to heat evenly.
FAQs
What Can I Do To Keep Air Bubbles From Appearing In The Terrine?
To prevent air bubbles in the terrine, tap the mold gently on the counter to release the trapped air.
Can I Substitute Ham Hock With Another Cut Of Meat In A Ham Hock Terrine?
Yes, you can substitute ham hock with other cuts like pork shoulder or bacon in a Ham Hock Terrine.
Should I Remove The Skin From The Ham Hock Before Cooking?
It is recommended to remove the skin from the ham hock before cooking for a smoother texture.
How Do I Achieve The Perfect Texture For The Terrine?
Achieve the perfect texture by cooking the terrine at a low temperature and pressing it overnight.
Is It Possible To Add Fruits Or Nuts To The Terrine For Added Texture?
Yes, you can add fruits or nuts to the terrine for added texture and flavor variation.
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Mary Berry Ham Hock Terrine Nutrition Facts
Amount Per Serving
- Calories: 200 kcal
- Protein: 15 grams
- Fat: 10grams
- Carbohydrates: 10 grams
- Fiber: 2 grams
- Sodium: 400mg
Are You Looking For Best Mary Berry Cookbooks ? Here Are Top 5 Best Seller Mary Berry Cookbooks You Should Have:
- Mary Makes it Easy Cookbook
- Mary Berry’s Baking Bible
- Baking with Mary Berry
- Mary Berry’s Simple Comforts (recommended)
- Mary Berry Quick Cooking
Mary Berry Ham Hock Terrine
Description
This Ham Hock Terrine from Mary Berry is a tasty and impressive dish made with soft ham hock, fragrant herbs, and spices. This recipe takes a total of 4 hours and 30 minutes to make. It takes 2 hours to cook and 2 hours to chill.
Ingredients
Instructions
- In a large saucepan, combine the ham hocks, bay leaves, thyme, coriander seeds, peppercorns, onion, and vinegar. Add enough frigid water to submerge the object. Bring to a boil and simmer very gradually, uncovered, for two to two and a half to two and a half days, or until the hocks are tender and the meat is falling off the bone.
- Allow the hocks to cool in the liquid for approximately one hour, then remove them and set them aside. Strain the liquid (discard the solids) into a clean saucepan and boil it vigorously for one hour to reduce it by three-quarters to approximately 600ml. Line a loaf pan or terrine measuring 1.5 liters with two layers of plastic wrap.
- Remove the skin from the hocks before shredding the meat. Combine herbs and minced gherkins in a large basin. Mix well and generously season with black pepper. To compress the ingredients into the tin or terrine, apply firm pressure.
- Pour the reduced liquid slowly into the mixture and allow it to settle. Refrigerate overnight, covered with plastic wrap. Serve with crusty bread and savory piccalilli, cut into thick segments and garnished with herbs.
Notes
- Use Fresh Herbs. Stick to the recipe’s herb choices for the perfect balance of flavors in the terrine.
- Don’T Oversalt. Ham hock can be naturally salty, so taste as you season to avoid making the terrine too salty.
- Achieve The Right Thickness. Ensure the gelatin sets properly, following instructions for the right consistency.
- Use Ham Hock Specifically. Avoid substituting with other meats to maintain the authentic taste and texture.
- Chill Sufficiently. Allow enough time for the terrine to chill and set completely before serving for the best presentation and taste.
Mary Berry Ham Hock Terrine