Mary Berry Ham Hock Terrine

This old-fashioned ham hock terrine is perfect for serving a crowd. Whether for a picnic, buffet, or an elegant dinner party starter, it’s packed with tender, slow-cooked ham and set in a lightly seasoned stock with fresh herbs and mustard seeds.

Serve it chilled with piccalilli, Dijon mustard, and crusty bread for a classic touch.

Ingredients Needed:

• 2 × 1kg (2lb 3oz) ham hocks
• 1 carrot, peeled and chopped
• 2–3 celery sticks, chopped
• 1 bunch of thyme
• A few black peppercorns
• 2 small onions, sliced
• 3 leaves (5g) gelatine
• Leaves of 1 bunch of parsley, chopped
• 1 tbsp yellow mustard seeds

How To Make Mary Berry Ham Hock Terrine

1. Prepare the tin: Line a 900g (2lb) loaf tin with cling film, leaving enough overhang to cover the terrine later. Preheat the oven to 160°C (fan 140°C/ Gas 3).
2. Cook the ham hocks: Place the ham hocks, carrot, celery, thyme, peppercorns, and onions in a deep ovenproof pan. Pour in enough cold water to cover and bring to a boil. Skim off any fat, cover with a lid, and transfer to the oven. Cook for about 3 hours, until the meat is falling off the bone.
3. Reduce the stock: Remove the ham hocks and set aside to cool. Strain the cooking liquid into a clean saucepan and boil until reduced to 600ml (1 pint). Skim off any fat. If the stock is too salty, remove some and top up with fresh water.
4. Prepare the gelatine: Soak the gelatine leaves in cold water for 5 minutes. Reheat the stock, squeeze excess water from the gelatine, and stir it into the warm stock until dissolved.
5. Assemble the terrine: Remove the fat and bones from the cooled ham hocks, then flake the meat into large chunks. Sprinkle chopped parsley into the base of the loaf tin and pour in a little of the gelatine stock. Add a layer of ham, scatter over some mustard seeds, and pour over more stock. Repeat the layering process until the tin is full, finishing with the stock on top.
6. Chill until set: Cover with cling film and refrigerate overnight until firm. Do not press with weights.
7. Serve: Turn out the terrine and slice it into thick pieces while still chilled. Let it sit at room temperature for a few minutes before serving for the best flavour.

Recipe Tips

• Line the tin easily: Rinse the tin with cold water before lining—it helps the cling film stick.
• Perfectly seasoned stock: Taste the reduced stock before adding gelatine. If too salty, dilute it with water.
• No weights needed: Unlike some terrines, this one is set naturally in the fridge without pressing.

Try More Appetizers:

• Spicy Crab Cakes
• Smoked Trout Avocado and Tomato Tian
• Smoked Salmon and Watercress Pâté Recipe
• Cheese and Cucumber Canapé

Mary Berry Ham Hock Terrine

Course: AppetizersCuisine: BritishDifficulty: Easy

Servings

10

servings

Prep time

20

minutes

Cooking time

3

hours 

30

minutes

Calories

250

kcal

This old-fashioned ham hock terrine is perfect for serving a crowd. Whether for a picnic, buffet, or an elegant dinner party starter, it’s packed with tender, slow-cooked ham and set in a lightly seasoned stock with fresh herbs and mustard seeds.

Ingredients

• 2 × 1kg (2lb 3oz) ham hocks

• 1 carrot, peeled and chopped

• 2–3 celery sticks, chopped

• 1 bunch of thyme

• A few black peppercorns

• 2 small onions, sliced

• 3 leaves (5g) gelatine

• Leaves of 1 bunch of parsley, chopped

• 1 tbsp yellow mustard seeds

Directions

• Prepare the tin: Line a 900g (2lb) loaf tin with cling film, leaving enough overhang to cover the terrine later. Preheat the oven to 160°C (fan 140°C/ Gas 3).
• Cook the ham hocks: Place the ham hocks, carrot, celery, thyme, peppercorns, and onions in a deep ovenproof pan. Pour in enough cold water to cover and bring to a boil. Skim off any fat, cover with a lid, and transfer to the oven. Cook for about 3 hours, until the meat is falling off the bone.
• Reduce the stock: Remove the ham hocks and set aside to cool. Strain the cooking liquid into a clean saucepan and boil until reduced to 600ml (1 pint). Skim off any fat. If the stock is too salty, remove some and top up with fresh water.
• Prepare the gelatine: Soak the gelatine leaves in cold water for 5 minutes. Reheat the stock, squeeze excess water from the gelatine, and stir it into the warm stock until dissolved.
• Assemble the terrine: Remove the fat and bones from the cooled ham hocks, then flake the meat into large chunks. Sprinkle chopped parsley into the base of the loaf tin and pour in a little of the gelatine stock. Add a layer of ham, scatter over some mustard seeds, and pour over more stock. Repeat the layering process until the tin is full, finishing with the stock on top.
• Chill until set: Cover with cling film and refrigerate overnight until firm. Do not press with weights.
• Serve: Turn out the terrine and slice it into thick pieces while still chilled. Let it sit at room temperature for a few minutes before serving for the best flavour.

Notes

• Line the tin easily: Rinse the tin with cold water before lining—it helps the cling film stick.
• Perfectly seasoned stock: Taste the reduced stock before adding gelatine. If too salty, dilute it with water.
• No weights needed: Unlike some terrines, this one is set naturally in the fridge without pressing.