This delicious Ham Hock Terrine recipe by Gordon Ramsay is a simple and flavorful dish, perfect for any occasion. With tender shredded ham, fresh herbs, and a tangy reduction, it’s both hearty and satisfying. Plus, it’s versatile—feel free to swap in ingredients like pickles or different herbs to suit your taste!
Ingredients Needed:
- 3 ham hocks on the bone (soaked overnight and drained)
- 2 bay leaves
- 4 fresh thyme sprigs
- 1 tsp coriander seeds
- 1 tsp black peppercorns
- 1 large onion, quartered
- 4 tbsp white wine vinegar
- 50g gherkins, finely chopped
- Large handful fresh flat-leaf parsley, chopped (plus extra to garnish)
- A few sprigs of fresh tarragon, chopped
How To Make Ham Hock Terrine Recipe?
- Cook the Ham Hocks: Place the ham hocks in a large pan with the bay leaves, thyme, coriander seeds, peppercorns, onion, and vinegar. Add enough cold water to cover the ingredients. Bring to a boil, then simmer gently, uncovered, for about 2-2.5 hours, until the hocks are tender and the meat flakes easily.
- Cool and Reduce the Stock: Allow the hocks to cool in the liquid for 1 hour. Afterward, remove the hocks and set them aside. Strain the liquid into a clean pan (discard the solids), and boil vigorously for about 1 hour to reduce it by three-quarters, leaving approximately 600ml (20 fl oz) of stock.
- Prepare the Meat: Remove the skin from the hocks and shred the meat. Discard any fat or sinew. Place the shredded meat in a large bowl and mix in the chopped gherkins, parsley, and tarragon. Season with plenty of black pepper and stir well to combine.
- Assemble the Terrine: Line a 1.5-litre (1.6 quarts) loaf tin or terrine with a double layer of cling film. Pack the shredded meat mixture into the tin, pressing down firmly to remove air pockets. Slowly pour the reduced stock over the meat, ensuring it settles evenly throughout the mixture. Cover with cling film and chill overnight to set.
- Serve: To serve, garnish the terrine with additional chopped parsley. Slice the terrine thickly and serve with crusty bread and piccalilli for a tangy contrast.
Recipe Tips:
- Soak the Ham Hocks: Soak the ham hocks overnight to get rid of extra salt, making the terrine tastier.
- Use Fresh Herbs: Fresh herbs like thyme, parsley, and tarragon make the dish more flavorful. Dried herbs can work too, but fresh ones are better.
- Reduce the Stock Right: Make sure the stock reduces to 600ml (20 fl oz) to concentrate the flavors and help the terrine set.
- Press the Meat Firmly: When filling the tin, press the meat down well to avoid air pockets, making sure the terrine slices neatly.
- Chill Overnight: Let the terrine cool in the fridge overnight to help it set and enhance the flavors.
How To Store Leftovers?
- Refrigerate: Allow the leftover Ham Hock Terrine to cool to room temperature. After that, store it in the fridge wrapped in cling film or an airtight container for 3-4 days.
- Freeze: You can freeze the terrine for up to 3 months. Thaw it overnight in the fridge before serving to keep its flavor and texture.
Nutrition Facts:
- Calories: 205kcal
- Total Fat: 18g
- Saturated Fat: 10g
- Cholesterol: 34mg
- Sodium: 389mg
- Potassium: 400mg
- Total Carbohydrate: 2g
- Dietary Fiber: 0g
- Sugars: 1g
- Protein: 11g
Gordon Ramsay Ham Hock Terrine Recipe
Description
This delicious Ham Hock Terrine recipe by Gordon Ramsay is a simple and flavorful dish, perfect for any occasion. With tender shredded ham, fresh herbs, and a tangy reduction, it’s both hearty and satisfying. Plus, it’s versatile—feel free to swap in ingredients like pickles or different herbs to suit your taste!
Ingredients
Instructions
- Cook the Ham Hocks: Place the ham hocks in a large pan with the bay leaves, thyme, coriander seeds, peppercorns, onion, and vinegar. Add enough cold water to cover the ingredients. Bring to a boil, then simmer gently, uncovered, for about 2-2.5 hours, until the hocks are tender and the meat flakes easily.
- Cool and Reduce the Stock: Allow the hocks to cool in the liquid for 1 hour. Afterward, remove the hocks and set them aside. Strain the liquid into a clean pan (discard the solids), and boil vigorously for about 1 hour to reduce it by three-quarters, leaving approximately 600ml (20 fl oz) of stock.
- Prepare the Meat: Remove the skin from the hocks and shred the meat. Discard any fat or sinew. Place the shredded meat in a large bowl and mix in the chopped gherkins, parsley, and tarragon. Season with plenty of black pepper and stir well to combine.
- Assemble the Terrine: Line a 1.5-litre (1.6 quarts) loaf tin or terrine with a double layer of cling film. Pack the shredded meat mixture into the tin, pressing down firmly to remove air pockets. Slowly pour the reduced stock over the meat, ensuring it settles evenly throughout the mixture. Cover with cling film and chill overnight to set.
- Serve: To serve, garnish the terrine with additional chopped parsley. Slice the terrine thickly and serve with crusty bread and piccalilli for a tangy contrast.
Notes
- Soak the Ham Hocks: Soak the ham hocks overnight to get rid of extra salt, making the terrine tastier.
- Use Fresh Herbs: Fresh herbs like thyme, parsley, and tarragon make the dish more flavorful. Dried herbs can work too, but fresh ones are better.
- Reduce the Stock Right: Make sure the stock reduces to 600ml (20 fl oz) to concentrate the flavors and help the terrine set.
- Press the Meat Firmly: When filling the tin, press the meat down well to avoid air pockets, making sure the terrine slices neatly.
- Chill Overnight: Let the terrine cool in the fridge overnight to help it set and enhance the flavors.
Gordon Ramsay Ham Hock Terrine Recipe