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