Hocks › Ham hock terrine: a make-ahead starter
Ham hock terrine: a make-ahead starter
A ham hock terrine looks impressive, but it is mainly cooking a hock, shredding it and letting it set. It keeps in the fridge for a few days, so it suits dinner parties.
Ingredients (serves 8 as a starter)
- 2 cooked ham hocks (see how to boil a ham hock)
- About 500ml of the strained hock stock
- 4 to 5 sheets of leaf gelatine, or the amount of powdered gelatine the packet says for 500ml
- A handful of flat-leaf parsley, chopped
- 2 tablespoons of chopped gherkins or cornichons
- 1 tablespoon of wholegrain mustard
- Black pepper
- A 1 litre loaf tin or terrine mould, lined with cling film
Method
- Cook the hocks. Simmer them for 2 to 3 hours until tender. Strain and keep the stock.
- Make the jelly. Taste the stock. If it is too salty, dilute it with water. Simmer it to reduce it to about 500ml. Soften leaf gelatine in cold water, squeeze it out, then stir it into the warm (not boiling) stock until dissolved. Powdered gelatine follows the packet.
- Shred the meat. While still warm, pull the meat apart with two forks, discarding skin, fat and gristle. Keep the strands fairly long, because they give the terrine its texture.
- Mix. Combine the meat, parsley, gherkins, mustard and pepper. Taste a little; no extra salt is usually needed.
- Pack the tin. Press the mixture firmly into the lined tin. Pour in the jelly slowly until it just covers the meat.
- Press and chill. Cover with cling film, put a board or smaller tin on top with a weight (a couple of tins of beans), and refrigerate for at least 8 hours or overnight.
- Turn out. Dip the tin briefly in warm water, run a knife round the edge and turn it out. Slice with a sharp knife.
What to serve it with
- Piccalilli, chutney or a sharp apple relish.
- Toasted sourdough or crusty bread.
- A pile of peppery leaves dressed with a mustardy vinaigrette.
- Pickled red onion for crunch.
Troubleshooting
The terrine will not set. Too little gelatine or too much liquid. Next time, reduce the stock further or add another sheet of gelatine. It will still taste good, so spoon it onto toast.
It is too salty. The stock was too strong. Dilute it with water, or soak the hocks longer next time.
It falls apart when sliced. It needs more pressing or longer in the fridge, and use a very sharp knife, cleaning it between slices.
Making it ahead and keeping it safe
Cool the shredded meat and jelly quickly, and get the terrine into the fridge within two hours of cooking. Keep it covered, and eat within 48 hours, which matches the Food Standards Agency's advice for leftovers, or freeze slices. If you are serving it to anyone vulnerable to food poisoning, such as pregnant women, older people or anyone with a weakened immune system, follow the NHS and FSA guidance on cold cooked meats and check the advice on the food safety page.
Variations
- Add a few pistachios or chopped dried apricots for sweetness.
- Replace some stock with dry cider.
- Layer in thinly sliced cooked carrot or leek for a patterned slice.
Looking for a quicker use for the meat? Try pulled ham hock.