Ham hock & mustard terrine

Contains pork – recipe is for non-Muslims only
Cured slow-cooked pork is a great foundation for a coarse pâté style starter and can be made in advance

  • Prep:30 mins
    Cook:3 hrs 30 mins
    Plus chilling
  • Serves 8
  • More effort

Nutrition per serving

  • kcal 219
  • fat 8g
  • saturates 2g
  • carbs 2g
  • sugars 2g
  • fibre 0g
  • protein 33g
  • salt 3.26g


  • 2 small ham hocks, approx 1kg/2lb 4oz each
  • sunflower oil, for greasing
  • 2 tbsp wholegrain mustard
  • small handful parsley, chopped
  • 1 sheet gelatine
  • caper berries, to serve
  • caper berries and toasted bread, to serve
  • 500ml cider
  • 2 carrot, chopped
  • 2 celery sticks, chopped
  • 1 large onion, chopped
  • 2 bay leaf, fresh or dried
  • 6 thyme sprigs
  • 3 star anise
  • 6 whole peppercorn


Ham hocks
These are the same cut of meat as a pork knuckle or lamb shank (from the base of the leg), but the pork has been cured. The meat is full of flavour, but needs long, slow cooking. It’s best to order the hocks in advance from your butcher.


  1. Put the ham hocks in a large pan with the stock ingredients. Cover with cold water. Set pan over a high heat and bring to the boil. Reduce heat to a simmer, cook for 2 and a half to 3 hrs or until the meat falls from the bone. Leave to cool in the pan.

  2. Grease a 1-litre terrine mould or loaf tin with the oil, then line with cling film. Remove the hocks, then strain the stock through a fine sieve into a pan. Set aside.

  3. Shred the ham, leaving some large chunks, removing as much fat and sinew as possible. In a large bowl, mix the ham with the mustard and parsley. Press the mixture into the prepared terrine.

  4. Bring the reserved stock back to a rapid boil and reduce by half. You should have about 600ml/1pt liquid remaining. Remove from the heat. Meanwhile, soak the gelatine in cold water for 5 mins to soften. Remove from the water, then squeeze out any excess liquid. Add the gelatine to the hot stock and stir well.

  5. Pour enough of the stock over the ham to just cover. Tap terrine firmly on a hard surface to knock out air pockets, then cover with cling film. Chill for 3-4 hrs or overnight. To serve, remove from the mould and carve into chunky slices. Serve with caper berries and toast.

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