Ham Hock Terrine Recipe: A British Classic Made Easy
Rustic, satisfying, and surprisingly simple to prepare at home.
If you’ve ever spotted a shimmering slice of ham hock terrine on a gastropub menu and wondered how something that elegant could come from such humble ingredients — you’re not alone. This traditional dish, deeply rooted in British and French charcuterie, has made a comeback thanks to its rustic charm and melt-in-the-mouth flavour.
Luckily, it’s not just for chefs in starched whites. With a little planning and a few basic techniques, you can create your own ham hock terrine at home — perfect for picnics, festive starters, or an elevated pub-style lunch.
In this guide, you’ll learn:
- How to cook and shred a ham hock
- What mould to use
- How to build a terrine that slices cleanly
- What to serve it with
- Tips for storage, freezing, and variations
Let’s get stuck in.
🧾 Ingredients (Serves 6–8)
- 1 large smoked ham hock (around 1.2kg, bone-in)
- 1 carrot, chopped
- 1 stick celery
- 1 onion, halved
- 1 bay leaf
- 5–6 black peppercorns
- A few sprigs of thyme or parsley
- 2 tsp Dijon mustard
- 2 tsp wholegrain mustard
- 4 gelatine leaves (or 2 tsp powdered)
- 200ml of reserved ham stock (strained)
- Optional: handful of chopped cornichons or capers
- Salt and pepper to taste
🛠️ Equipment You’ll Need
- Large pot for simmering
- Terrine mould or loaf tin (lined with cling film)
- Fine sieve or cheesecloth (for straining stock)
- Mixing bowls
- Cling film or foil
- Weight (e.g., canned goods or a smaller tin)
🔥 Step 1: Cook the Ham Hock Low and Slow
Place your ham hock into a large pot with the carrot, celery, onion, bay leaf, peppercorns, and herbs. Cover with cold water.
Bring to a simmer and cook gently for 2.5 to 3 hours until the meat is falling off the bone. Skim any foam or impurities during cooking.
Once done, remove the hock and let it cool slightly. Strain the stock and reserve around 200ml for your jelly base.
🐖 Step 2: Shred and Season the Meat
Peel away the skin and discard any large fat pieces (unless you like a richer terrine). Using two forks, shred the meat into small chunks, making sure to remove any sinew or bone.
In a large bowl, mix the shredded meat with:
- Dijon mustard
- Wholegrain mustard
- Optional chopped capers or cornichons
- Salt and pepper to taste (be cautious — the meat is naturally salty)
🥄 Step 3: Prepare the Gelatine Base
Soften gelatine leaves in cold water (or bloom powdered gelatine in a bit of water). Warm the reserved 200ml of strained stock gently in a pan — don’t boil.
Once hot, squeeze out the gelatine and stir into the stock until dissolved. Let it cool slightly, then mix into your shredded ham until evenly combined.
🧊 Step 4: Assemble the Terrine
Line a loaf tin or terrine mould with cling film, leaving extra to fold over the top. Pack the mixture into the mould, pressing down firmly to remove any air pockets.
Fold the cling film over, cover with foil, and weigh down with a small tin or jar to compress the layers. Chill for at least 6 hours, ideally overnight.
🔪 Step 5: Unmould, Slice & Serve
Once fully set, remove the weight, peel back the cling film, and carefully lift the terrine out. Slice with a sharp knife dipped in hot water for clean edges.
Serve cold or at room temperature with:
- Toasted sourdough
- Mustard mayonnaise
- Pickled onions or gherkins
- Watercress salad
It’s also a stellar choice as part of a British pub-style starter or charcuterie board.
🧠 Pro Tips for Success
- Don’t rush the cook time — ham hock needs slow cooking to become tender
- Strain your stock well — clarity makes a difference in setting and flavour
- Add acidity — pickles or mustard cut through the richness perfectly
- Press the terrine properly — this ensures a neat slice and proper binding
🥡 Storage and Freezing
Terrine keeps 3–4 days in the fridge, wrapped tightly in cling film. It can be frozen in slices — defrost in the fridge overnight and serve cold.
🔄 Variations to Try
- Add peas or chopped boiled egg for a more French-style finish
- Swap mustard for horseradish for a spicier version
- Use unsmoked ham hock for a more delicate flavour
- Add white wine or cider to your stock before simmering for depth
🍷 What to Drink With Ham Hock Terrine
- Light whites: Dry Riesling, Sauvignon Blanc
- Chilled reds: Gamay (Beaujolais), Pinot Noir
- Ales: A mild British bitter or golden ale complements the saltiness
- Sparkling cider: For a rustic, seasonal pairing
🧾 Nutritional Notes
Ham hock is protein-rich, with a balance of natural fats and salt. While it’s not a diet dish, it’s an excellent low-carb, gluten free starter that fills you up in small portions.
You can lighten it further by reducing the gelatine content and adding vegetables like celery or leeks.
🍴 Final Thoughts
Ham hock terrine might sound posh, but it’s rooted in rustic tradition — an ideal example of nose-to-tail cooking. Once you’ve made it once, you’ll realise it’s far less intimidating than it seems. It’s all about patience, flavour layering, and serving it with care.
Whether you’re building a festive appetiser, impressing dinner guests, or simply craving a proper British starter, this dish ticks all the boxes.
Serve it as part of a traditional pub starter board alongside pickles, mustard, and perhaps a slice of homemade sticky toffee pudding to round off the meal in true British fashion.
And if you’re ever curious about the heritage of terrines and other meat-based preparations, the BBC Good Food guide to charcuterie has brilliant tips for exploring pâtés, rilletes, and terrines as part of modern grazing boards.
