Ham hock terrine

Ham hock terrine

Ben's Meat Bible
Benito Martin

Here the stock needs to be as clear as possible to make a nice clean jelly.


Quantity Ingredient
10 leaves titanium-strength gelatine
1 garlic clove, finely chopped
2 tablespoons finely chopped shallots
30g finely chopped flat-leaf parsley
1 tablespoon finely chopped tarragon
2 tablespoons white-wine vinegar
freshly ground black pepper


Quantity Ingredient
2 pickled ham hocks, about 2.5–3 kg total
2 large onions, finely diced
2 carrots, finely diced
2 celery stalks, finely diced
4 garlic cloves, crushed
1 bay leaf
2 parsley stalks
2 thyme sprigs
1 teaspoon black peppercorns


  1. Begin by making the stock. Place the ham hocks in a large heavy-based pan and cover with water. Bring to the boil over high heat. Drain and rinse well under cold water.
  2. Return the hocks to the pan and add enough cold water to cover, along with the remaining stock ingredients. Bring to the boil, reduce the heat to low–medium, and gently simmer for 3 hours, until the meat is falling off the bone.
  3. Use tongs to carefully remove the ham hocks to a tray and set aside to cool.
  4. Strain the stock into a bowl, measure out 1 litre of stock and return this to the pan. Bring to the boil, reduce the heat to low–medium and simmer for 30 minutes to reduce the liquid by half.
  5. Meanwhile, soak the gelatine in a small bowl of cold water for 5 minutes until soft. Drain and squeeze well. Add the gelatine to the reduced stock in the pan and stir gently over low heat to dissolve. Remove the pan from the heat and allow to cool to about 40°C.
  6. Once the ham hocks have cooled enough to handle, remove the skin and bone and cut the meat into chunks about 3–4 cm in size. Transfer to a large bowl and set aside.
  7. Add the garlic, shallots, parsley, tarragon and vinegar to the stock and season to taste with salt and pepper. Be a little more generous with the seasoning, bearing in mind that when it’s cold it will taste less seasoned. Pour the stock over the ham in the bowl and combine well.
  8. Line a 20 cm loaf tin or terrine dish well with plastic wrap, then use a tea towel to smooth out any wrinkles in the base of the tin (what will become the top of the terrine). Add the ham, along with the stock, pressing the mixture down into the tin. Cover with a final layer of plastic wrap and weigh it down with something heavy on top to press the terrine (I like to use a couple of tins of tomatoes). Refrigerate overnight.
  9. To serve, turn the terrine out onto a board or plate, remove the plastic wrap and slice.
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