Savory Ham Hock Terrine Recipe: Rustic Comfort on a Plate

Crafting a delectable ham hock terrine rewards adventurous home cooks with a stunning charcuterie centerpiece.

Savory layers of tender meat meld beautifully through careful preparation and patience.

Cold cuts enthusiasts appreciate the intricate balance of flavors within this classic dish.

Professional chefs and passionate amateurs alike find joy in mastering such elegant techniques.

Meticulous slicing and precise seasoning transform simple ingredients into a sophisticated appetizer.

Rich, marbled textures promise a memorable dining experience that impresses even discerning palates.

You’ll want to bookmark this recipe and impress everyone at your next gathering.

How To Store Mary Berry Ham Hock Terrine Properly

• Wrap the terrine tightly in fresh clingfilm or place in an airtight container. Keep chilled for up to 5 days, ensuring it stays sealed to prevent drying out and absorbing other refrigerator odors.
• Slice the terrine into individual portions, wrap each slice separately in freezer-safe wrap. Store in a sealed freezer bag for maximum 2 months. Label with the date to track freshness.
• Transfer frozen terrine slices to the refrigerator overnight. Never thaw at room temperature to prevent bacterial growth. Allow 8-12 hours for complete defrosting.
• Gently warm individual slices in a low-temperature oven at 300°F for 10-15 minutes.

FAQs About Mary Berry Ham Hock Terrine

• What makes ham hock terrine different from other meat terrines?

Ham hock terrine is unique because it uses tough, flavorful ham hocks slow-cooked until tender, creating a rich, gelatinous texture that sets when chilled, unlike other terrines made with ground meat.

• Is ham hock terrine difficult to prepare?

While it requires time and patience, the process is straightforward. The key is slow cooking the ham hocks and allowing enough time for the terrine to set properly in the refrigerator overnight.

• Can I use different herbs in this recipe?

Yes, you can experiment with herbs like thyme, rosemary, or parsley. Traditional recipes often use a mix of fresh herbs to enhance the meat’s natural flavors and add complexity to the terrine.

Why Mary Berry Ham Hock Terrine Is A Flavorful Starter

• Savor Rustic Delicacy: A classic French-inspired dish that brings rich, traditional flavors to your table with minimal fuss.
• Master Impressive Technique: Create a professional-looking charcuterie centerpiece that will wow guests without requiring advanced culinary skills.
• Prep-Ahead Party Pleaser: Perfect make-in-advance recipe that lets you spend more time enjoying company instead of cooking during gatherings.
• Budget-Friendly Gourmet: Transform affordable ham hocks into an elegant dish that looks and tastes far more expensive than its ingredients suggest.

Mary Berry Ham Hock Terrine Ingredient List

• Ham Hocks: Rich, collagen-filled cut that provides deep flavor and creates the terrine's structure.

• Fresh Herbs, Onion: Add complexity and enhance the overall taste profile of the terrine.

• Vinegar, Spices, Salt, Pepper: Provide balanced seasoning and help tenderize the meat.

• Gherkins: Add a tangy, crunchy element that complements the rich meat.

• Clingfilm: Helps shape and wrap the terrine during preparation and chilling.

• Water, Reduced Stock: Creates moisture and helps bind the meat together in the terrine.

Steps To Make Mary Berry Ham Hock Terrine

Step 1: Prepare Cooking Liquid

Combine ham hocks, aromatic herbs, select spices, chopped onion, and vinegar in a large pot. Pour water to fully submerge the ingredients.

Step 2: Slow Simmer the Hocks

Bring the liquid to a boil, then reduce heat and simmer gently without covering for approximately 2-3 hours until meat becomes incredibly tender.

Step 3: Rest and Cool the Meat

Allow hocks to cool completely in the cooking liquid for one hour, which helps maintain moisture and flavor.

Step 4: Strain and Reduce Broth

Remove hocks from liquid and strain the cooking broth. Boil the strained liquid vigorously until reduced to about 600 milliliters, concentrating the rich flavors.

Step 5: Prepare Meat Mixture

• Remove skin from cooled hocks
• Shred meat into small, delicate pieces
• Chop gherkins
• Mince fresh herbs

Season the mixture generously with salt and pepper to enhance taste.

Step 6: Prepare Terrine Mold

Line a 1.5-liter loaf tin with two layers of clingfilm, ensuring complete coverage with some overhang.

Step 7: Layer and Press Meat

Transfer shredded meat mixture into the lined tin, pressing firmly to create a compact texture.

Step 8: Add Reduced Broth

Carefully pour the reduced cooking liquid over the meat, allowing it to settle and fill gaps.

Step 9: Chill and Set

Cover the terrine and refrigerate overnight, allowing flavors to meld and terrine to firm up completely.

Step 10: Serve and Garnish

Slice terrine when thoroughly chilled and serve cold, garnishing with fresh herb sprigs.

Helpful Tips For Mary Berry Ham Hock Terrine

• Shred Carefully: Use two forks to pull ham hock meat into fine, delicate strands for the most tender texture.
• Control Liquid Reduction: Watch broth carefully while boiling to prevent over-reducing, which can make the terrine too salty.
• Herb Selection Matters: Choose fresh parsley, thyme, or chives to enhance the terrine's delicate flavor profile.
• Chilling is Crucial: Allow full overnight refrigeration to help terrine set perfectly and develop deeper, richer taste.
• Gherkin Balance: Chop pickles finely and add sparingly to complement the ham without overwhelming the delicate meat texture.

Creative Twists On Mary Berry Ham Hock Terrine

• Mediterranean Herb Terrine: Replace ham hocks with chicken thighs, add rosemary, thyme, and oregano for a lighter Mediterranean-inspired version.
• Spicy Jalapeño Terrine: Mix shredded meat with diced jalapeños and cilantro for a zesty kick, perfect for those who love heat.
• Gluten-Free Charcuterie Terrine: Use gluten-free herbs and ensure all ingredients are certified gluten-free, making it safe for those with celiac disease or gluten sensitivity.
• Low-Sodium Lean Terrine: Substitute ham hocks with turkey or chicken breast, reduce salt, and use low-sodium broth for a heart-healthy alternative.

Pairing Ideas For Mary Berry Ham Hock Terrine

• Pair with Crisp White Wine: Select a chilled Riesling or Sauvignon Blanc to cut through the richness of the ham hock terrine, offering a refreshing contrast that cleanses the palate with its bright, acidic notes.
• Serve with Tangy Mustard Accompaniment: Create a zesty homemade mustard sauce using Dijon, whole grain mustard, and a splash of white wine vinegar to complement the terrine's savory depth and provide a sharp, punchy flavor enhancement.
• Match with Pickled Side Dish: Prepare a quick pickle of thinly sliced cucumber or radish with dill and white vinegar to add a crunchy, acidic element that balances the terrine's rich, meaty texture and provides a light, refreshing counterpoint.

Ham Hock Terrine Recipe

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4.7 from 36 reviews

• Total Time: 24 hours and 20 minutes
• Yield: 6 1x

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Description

Succulent ham hock terrine brings rustic French countryside charm to your table, blending rich, savory flavors with elegant simplicity. Layered with tender meat, aromatic herbs, and delicate gelatin, this classic dish promises a delightful culinary experience you’ll savor with every bite.

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Ingredients

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Meat Ingredients:

• 3 ham hocks on the bone

Herbs and Spices:

• 2 bay leaves
• 4 fresh thyme sprigs
• 1 teaspoon (1 tsp) coriander seeds
• 1 teaspoon (1 tsp) black peppercorns

Aromatics and Additional Ingredients:

• 1 large onion, quartered
• 4 tablespoons (4 tbsp) white wine vinegar
• 50 grams (50g) gherkins, finely chopped
• 1 large handful fresh flat-leaf parsley, chopped
• 3–4 sprigs fresh tarragon, chopped

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Instructions

1. Submerge ham hocks, aromatic herbs, spices, onion, and vinegar in a capacious pot, ensuring complete liquid coverage.
2. Heat liquid to a rolling boil, then transition to a gentle simmer for approximately 2.5 hours, maintaining low, consistent temperature.
3. Allow hocks to cool gradually within the original cooking liquid for one full hour, preserving moisture and tenderness.
4. Extract hocks from liquid, carefully strain the remaining broth through a fine-mesh sieve.
5. Intensify broth by vigorously boiling until volume reduces to roughly 600ml, concentrating flavors and creating a rich, gelatinous base.
6. Prepare a 1.5L loaf tin by meticulously layering two sheets of clingfilm, ensuring complete interior coverage.
7. Meticulously strip skin from cooled hocks, shred meat into delicate fragments, and incorporate chopped gherkins and fresh herbs.
8. Season meat mixture judiciously, balancing flavors with salt and pepper.
9. Compress meat mixture firmly into prepared tin, eliminating potential air pockets.
10. Cascade reduced stock over meat, allowing liquid to permeate and settle naturally.
11. Seal terrine and refrigerate overnight, enabling flavors to meld and texture to solidify.
12. When serving, unmold terrine and garnish with delicate, fresh herb sprigs.

Notes

• Boost flavor intensity by adding a splash of white wine or dry sherry to the cooking liquid for deeper, more complex taste notes.
• Achieve perfect texture by ensuring meat is super tender and falls apart easily before shredding, which guarantees a smooth, spreadable terrine consistency.
• Make this dish gluten-free by carefully checking vinegar and herb ingredients, and using certified gluten-free components throughout preparation.
• Transform leftovers into a delightful sandwich spread by chopping meat and gherkins more finely and mixing with a touch of mayonnaise or mustard for extra zest.

• Prep Time: 20 minutes
• Cook Time: 23 hours
• Category: Appetizer, Dinner
• Method: Simmering
• Cuisine: French

Nutrition

• Serving Size: 6
• Calories: 150 kcal
• Sugar: 2 g
• Sodium: 700 mg
• Fat: 8 g
• Saturated Fat: 3 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 4 g
• Fiber: 1 g
• Protein: 16 g
• Cholesterol: 70 mg