Ham Hock Terrine

Ham Hock Terrine: A Rustic Delight Worth Making

If you love rich, savory charcuterie, a Ham Hock Terrine is a perfect project to try at home. This traditional French-inspired dish transforms humble ham hocks into a flavorful, sliceable terrine that’s perfect for picnics, appetizers, or a centerpiece on your charcuterie board.

What is a Ham Hock Terrine?

A terrine is essentially a loaf of meat set in gelatine, often made by cooking the meat slowly to extract the natural gelatine from the bones. Ham hocks, which come from the leg of the pig, are packed with connective tissue and collagen—ideal for creating that luscious, silky texture once cooled. When combined with aromatic herbs, spices, and sometimes a splash of wine or cider, the result is a deeply satisfying dish full of flavor and texture.

Why Make Ham Hock Terrine?

Ham Hocks are cheap, full of meat and very easy to cook.

Simmer for 3 to 4 hours (don’t boil or you’ll overcook them), and when finished, take the bone and fat away from the meat and you’re ready to prepare.

Ingredients and Recipe

Ingredients:

• 2 large smoked ham hocks (about 2-3 pounds total)
• 1 onion, peeled and halved
• 2 cloves garlic, smashed
• 2 carrots
• 2 sticks of celery
• 2 bay leaves
• 5 peppercorns
• 1 sprig fresh thyme
• 1 sprig fresh rosemary
• 1 cup dry white wine or cider
• Salt to taste
• Freshly ground black pepper
• Optional: 1 tbsp whole grain mustard (for serving)
• Optional: pickles and crusty bread (for serving)

Instructions:

1. Cook the Ham Hocks: Place ham hocks in a large pot. Add onion, garlic, bay leaves, peppercorns, thyme, rosemary, and white wine or cider. Cover with cold water and bring to a gentle simmer. Cook for 3-4 hours, until the meat is very tender and falling off the bone.
2. Prepare the Meat: Remove ham hocks from the broth and allow to cool slightly. Pick the meat off the bones, discarding skin, fat, and bones. Shred the meat finely.
3. Strain the Broth: Strain the cooking liquid through a fine sieve and refrigerate until the fat rises and solidifies on top. Skim off the fat carefully. You want the clear jelly-rich broth for your terrine.
4. Assemble the Terrine: Mix the shredded ham hock meat with some of the strained broth, seasoning with salt and pepper. The broth should be enough to bind the meat when it gels. Pack the mixture into a terrine mold or a loaf pan lined with cling film for easy removal.
5. Chill: Place a weight on top to press the meat down, then chill in the fridge for at least 6 hours, preferably overnight.
6. Serve: Unmold the terrine and slice it thinly. Serve with whole grain mustard, pickles, and crusty bread.

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Pro Tip:

For extra flavor, add some chopped fresh herbs or a little finely diced cooked bacon to the mixture before chilling.

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Here’s a photo of a classic Ham Hock Terrine.

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This ham hock terrine brings rich tradition and incredible flavor to your table without breaking the bank. Have you ever made terrine before? What’s your favorite charcuterie addition? Let me know!