Ham hock terrine



  • 2 large ham hocks
  • 1 pig’s trotter
  • 1 tbsp black treacle
  • 75 ml vegetable stock
  • 2 star anise
  • 1 tbsp capers
  • 6 cornichons
  • sprig of fresh parsley
  • sprig of fresh basil
  • 1 tsp English mustard
  • 6 anchovy fillets
  • ½ lemon, juiced
  • 75ml olive oil
  • salt & black pepper.


Place the ham hocks & pig trotter in a large saucepan and cover with water. Bring to the boil on a high heat and, once the water is on a rolling simmer, skim off any scum

Add the star anise & vegetable stock and simmer gently for around three and a half hours, or until the meat starts to fall from the bone. Remove the meat from the pan and allow to rest

When it is cool enough to handle, pick the meat from the bones, discarding any skin, fat or sinew. Place the shredded meat into a bowl and season

Strain the liquor and reduce by half. Allow to cool

In a food processor blend the treacle, anchovies, capers, cornichons, herbs, mustard & lemon juice until smooth, then pour in the oil and gently combine to form a loose paste

Line a loaf tin with cling film, ensuring that as well as filling the tin there is a similar amount of spare film to cover the final terrine. Layer the ham lengthways, covering the bottom of the tin, then add a thin layer of the herb, caper & anchovy sauce. Repeat the process until the tin is full. Once completed, press firmly on the mix to compact layers

Pour the reduced stock into the tin, tapping the sides occasionally to prevent any air pockets forming in the mixture. Cover with the excess cling film and chill overnight in the fridge. 

Serve with piquant pickle, a selection of good cheese and the obligatory half-decent glass or two of red wine. Possibly even a glass of real ale?

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