Ham hock terrine

This is a lovely terrine for spring , made with "cheap of chips" ham hocks.It makes a really nice starter on wholemeal toast , as an addition to a Ploughmans, or even in sandwiches with some spicy mustard. It is a staple on pub menus often served with bread and Picalili ( recipe here) For…

Smoked pork hocks are amazing during winter, they make the most warming and comforting pea and ham soup. Thick crusty homemade bread slathered in rich butter certainly doesn’t hurt either. In summe…

This ham hock terrine recipe is a great starter or buffet item for a large gathering as it can be made in advance. For more tips and tricks, take a look at our step-by-step guide to making a terrine too. And for an alternative recipe, here’s an option: Donal Skehan’s ham hock terrine.

A delicious way to use cooked ham that's easy enough for a quick lunch but impressive enough to serve to guests as a starter. Serve on toast or crusty bread alongside pickles.

Buy the best quality meat you can to let the pork shine in this impressive starter.

Ham, Butter, Parsley, and Mustard - these flavours go together so well.

If you're looking for a Christmas classic with a twist, this French ham hock and pistachio terrine, transformed into a modern make-ahead starter is for you

Making a meat terrine from scratch? Here is a French classic: this parsley ham hock terrine, aka jambon persillé!

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!

Ham hock terrine

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Rabbit, Ham Hock and Black Pudding Terrine

Posts about Pork written by Hazel

This elegant ham hock terrine is impressive at any dinner party.

Start your Christmas dinner feast with a homemade terrine from our top recipes, from rich chicken liver to vibrant beetroot and goat's cheese and plenty more

<p>This recipe calls for curing salt, which includes curing agents that help the pâté to develop rich color and flavor. Allspice berries, juniper berries, nutmeg and other seasonings play an important role in the final taste of the pâté. Caul fat can be ordered from a butcher shop.</p>

Method: Ham hock – Soak the smoked ham hock overnight

Pig's trotters are often used as a rich source of gelatine. Here, they are cooked to release all that lovely jelly, then everything except the bones goes into the terrine, too. The hock is a little gem of a cured cut.

Need a fancy starter or buffet treat? This beautiful ham hock terrine is a real classic and a proper crowd-pleaser. If you're feeling brave, you could even ask your butcher for a pig's head!