Mary Berry’s Ham Hock Terrine is made with ham hocks, cider, carrots, celery, onion, bay leaves, thyme, star anise, and peppercorns. This traditional Ham Hock Terrine recipe creates a delicious and savory dish that takes about 5 hours and 55 minutes to prepare and can serve up to 8 people.
Ingredients Needed
- 2 small ham hocks (approx. 1kg/2lb 4oz each)
- Sunflower oil, for greasing
- 2 tbsp wholegrain mustard
- Small handful of parsley, chopped
- 1 sheet gelatine
- 500ml cider (about 2 cups)
- 2 carrots, chopped
- 2 celery sticks, chopped
- 1 large onion, chopped
- 2 bay leaves, fresh or dried
- 6 thyme sprigs
- 3 star anise
- 6 whole peppercorns
- Caper berries, to serve
- Toasted bread, to serve
How To Make Ham Hock Terrine
- Cook the Ham Hocks: Place the ham hocks in a large pan with the cider, carrots, celery, onion, bay leaves, thyme, star anise, and peppercorns. Cover with cold water. Bring to a boil over high heat, then reduce to a simmer and cook for 2.5 to 3 hours, or until the meat falls from the bone. Allow to cool in the pan.
- Prepare the Mould: Grease a 1-liter terrine mould or loaf tin with sunflower oil and line it with cling film.
- Prepare the Ham: Remove the hocks from the pan. Strain the stock through a fine sieve into a pan and set aside. Shred the ham, removing as much fat and sinew as possible. Mix the shredded ham with mustard and parsley. Press the mixture into the prepared terrine.
- Prepare the Gelatine Stock: Bring the reserved stock back to a rapid boil and reduce by half, leaving about 600ml/1pt of liquid. Remove from heat. Soak the gelatine in cold water for 5 minutes to soften, then squeeze out excess liquid. Add the gelatine to the hot stock and stir well.
- Assemble and Chill: Pour enough of the stock over the ham to just cover it. Tap the terrine firmly on a hard surface to remove air pockets, then cover with cling film. Chill for 3-4 hours or overnight.
- Serve: Remove the terrine from the mould and carve it into chunky slices. Serve with caper berries and toasted bread.
Recipe Tips
- Ensure the ham is fully cooked: Make sure the ham hocks are tender and falling off the bone before removing them from the pan. This ensures the meat will shred easily and be flavorful.
- Strain the stock thoroughly: Use a fine sieve to strain the stock to remove any bits of bone or vegetables. This helps achieve a smooth, clear gelatine layer.
- Press the ham mixture firmly: When pressing the ham mixture into the terrine, pack it tightly to remove air pockets. This prevents gaps and ensures a solid terrine.
- Soak the gelatine properly: Soak the gelatine in cold water for exactly 5 minutes to soften it, then squeeze out excess water. This step is crucial for ensuring the gelatine dissolves well and sets properly.
- Chill the terrine for the right amount of time: Allow the terrine to chill in the fridge for 3-4 hours or overnight. This ensures it sets firmly and slices neatly.
How To Store Leftovers?
- Refrigerate: Let the leftover Ham Hock Terrine cool to room temperature. Cover it tightly with cling film or store it in an airtight container. Refrigerate for up to 3-4 days.
- Freeze: Wrap the terrine tightly in cling film and place it in a freezer-safe container or bag. Freeze for up to 2-3 months. To thaw, move the terrine to the refrigerator for 24 hours before serving.
Nutrition Facts
Serving Size: 1 slice (approx. 100g)
- Calories: 210
- Total Fat: 12g
- Saturated Fat: 4g
- Cholesterol: 50mg
- Sodium: 700mg
- Potassium: 250mg
- Total Carbohydrate: 4g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 23g
Try More Mary Berry Recipes:
- Mary Berry White Chocolate Mousse
- Mary Berry Bubble And Squeak
- Mary Berry Orange Polenta Cake
- Mary Berry Strawberry Muffins
Mary Berry Ham Hock Terrine
Description
Mary Berry’s Ham Hock Terrine is made with ham hocks, cider, carrots, celery, onion, bay leaves, thyme, star anise, and peppercorns. This traditional Ham Hock Terrine recipe creates a delicious and savory dish that takes about 5 hours and 55 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Cook the Ham Hocks: Place the ham hocks in a large pan with the cider, carrots, celery, onion, bay leaves, thyme, star anise, and peppercorns. Cover with cold water. Bring to a boil over high heat, then reduce to a simmer and cook for 2.5 to 3 hours, or until the meat falls from the bone. Allow to cool in the pan.
- Prepare the Mould: Grease a 1-liter terrine mould or loaf tin with sunflower oil and line it with cling film.
- Prepare the Ham: Remove the hocks from the pan. Strain the stock through a fine sieve into a pan and set aside. Shred the ham, removing as much fat and sinew as possible. Mix the shredded ham with mustard and parsley. Press the mixture into the prepared terrine.
- Prepare the Gelatine Stock: Bring the reserved stock back to a rapid boil and reduce by half, leaving about 600ml/1pt of liquid. Remove from heat. Soak the gelatine in cold water for 5 minutes to soften, then squeeze out excess liquid. Add the gelatine to the hot stock and stir well.
- Assemble and Chill: Pour enough of the stock over the ham to just cover it. Tap the terrine firmly on a hard surface to remove air pockets, then cover with cling film. Chill for 3-4 hours or overnight.
- Serve: Remove the terrine from the mould and carve it into chunky slices. Serve with caper berries and toasted bread.
Notes
- Ensure the ham is fully cooked: Make sure the ham hocks are tender and falling off the bone before removing them from the pan. This ensures the meat will shred easily and be flavorful.
- Strain the stock thoroughly: Use a fine sieve to strain the stock to remove any bits of bone or vegetables. This helps achieve a smooth, clear gelatine layer.
- Press the ham mixture firmly: When pressing the ham mixture into the terrine, pack it tightly to remove air pockets. This prevents gaps and ensures a solid terrine.
- Soak the gelatine properly: Soak the gelatine in cold water for exactly 5 minutes to soften it, then squeeze out excess water. This step is crucial for ensuring the gelatine dissolves well and sets properly.
- Chill the terrine for the right amount of time: Allow the terrine to chill in the fridge for 3-4 hours or overnight. This ensures it sets firmly and slices neatly.
Mary Berry Ham Hock Terrine