Mary Berry Ham Hock Terrine

The first time I made this ham hock terrine, I did it in a bit of a panic. I had friends coming for lunch, wanted something “impressive but make-ahead,” and absolutely did not fancy puff pastry or last-minute stress. This nearly got binned halfway through (I forgot to taste the stock before setting it—rookie error), but once it chilled and turned out in one neat, shimmering slab? It was proper old-school brilliance.

It’s not a quick recipe, but it’s dead simple—boil, flake, reduce, and layer. And once you’ve done it once, you’ll keep coming back to it. Great for picnics, posh starters, or what I call “fridge grazing”—cold slices straight from the tin, usually with a blob of mustard and a cornichon.

Let me show you how to get it right.

What Makes This Recipe Special

This terrine feels fancy but it’s pure comfort food in disguise. Unlike gelatin-heavy or aggressively layered terrines, this one relies on two things:

• Slow-cooked ham hocks – Fall-apart tender, properly seasoned, and full of flavour.
• Naturally set stock – Reduced just enough to carry flavour and hold together with minimal gelatine.

Most terrines are pressed with weights—but not this one. And that’s what I love. It keeps a soft, generous texture, not that tight, compressed chewiness. Add fresh parsley and mustard seeds, and you’ve got little bursts of brightness and crunch in every bite.

Ingredients + Why They Matter

• Ham hocks (2 x 1kg) – Cheap, meaty, and packed with flavour. Ask the butcher to skin them if you like.
• Carrot, celery, onion – Classic stock veg for depth and sweetness.
• Thyme & peppercorns – Aromatic base. I once used rosemary—it was too strong. Stick with thyme.
• Gelatine leaves (3) – Just enough to set the reduced stock. Powder works too, but I prefer leaves for clarity.
• Parsley – Adds colour and freshness. Flat-leaf or curly both work.
• Yellow mustard seeds – Mild, slightly nutty pops of texture. Don’t use Dijon in the mix—it clouds the stock.

Making It Yours (Without Ruining It)

• Want a punchier flavour? Add a teaspoon of wholegrain mustard to the stock once reduced (I’ve tried it—delicious).
• No gelatine leaves? Use 1½ teaspoons powdered gelatine per leaf as a swap, but bloom it first in cold water.
• Fresh herbs? I once added tarragon—too overpowering. Stick to parsley or a little chive.
• Serving veg? Cornichons, pickled shallots, and crisp radish slices are spot-on with this.

Mistakes I’ve Made (And How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Terrine too salty	Reduced stock was over-seasoned	Taste the stock before adding gelatine
Didn’t set firmly enough	Not enough gelatine or over-watered	Reduce stock to 600ml and measure gelatine
Fell apart when slicing	Warmed up too quickly	Chill well and slice cold, serve just warmed
Lining stuck to tin	Forgot to wet the tin before lining	Rinse tin with cold water before cling film

How to Make Mary Berry’s Ham Hock Terrine

1. Line the tin – Use a 900g loaf tin. Rinse with water, then line with cling film, leaving overhang. Preheat oven to 160°C (140°C fan).
2. Cook the ham – Add hocks, carrot, celery, thyme, peppercorns, and onion to a deep pan. Cover with cold water, bring to boil, skim, then cover and transfer to oven for 3 hours.
3. Reduce the stock – Remove hocks, cool slightly. Strain liquid into a saucepan and boil until reduced to about 600ml. Taste and dilute if salty. Skim fat.
4. Prep the gelatine – Soak in cold water 5 minutes. Warm the reduced stock, squeeze out the water from gelatine, stir in until dissolved.
5. Assemble the terrine – Flake cooled meat, removing fat and bones. Layer in tin: a sprinkle of parsley, a little stock, meat, mustard seeds, repeat. Finish with stock.
6. Chill overnight – Cover with the cling film and refrigerate. No need for weights.
7. Serve – Turn out onto a board, slice thickly. Best served just above fridge temp.

Tips from My Kitchen

• I reduce the stock down slowly to avoid a cloudy finish.
• I always taste the stock before gelatine—easier to adjust.
• For a clean slice, use a hot knife and wipe between cuts.
• A bit of wholegrain mustard on the side lifts everything.

Storage + Serving

• Fridge – Keeps well for 3–4 days. Cover tightly.
• Freezer – I don’t freeze this—it affects the texture.
• To serve – Let it sit 10–15 minutes at room temp. Goes beautifully with crusty bread, mustard, and sharp pickles.
• Make ahead – Ideal to prep a day (or two) ahead of serving. In fact, it’s better.

FREQUENTLY ASKED QUESTIONS

Q: Can I use a different cut of pork?
A: You can use pork shoulder, but you won’t get that same gelatinous richness. Ham hocks bring more flavour and natural setting power.

Q: How do I know if the terrine is set?
A: It should feel firm to the touch and not jiggle too much. Slice cold—it firms more overnight.

Q: Is it served hot or cold?
A: Definitely cold or room temp. It’s not meant to be reheated—treat it like pâté or cold cuts.

Q: Can I add veg inside the terrine?
A: I’ve tried adding blanched peas and diced carrot—it looks pretty, but softens the set. Keep them minimal if you do.

Q: What if my stock is cloudy?
A: No drama—it’ll still taste great. A cloudy stock often means it boiled too hard, but the flavour holds up.

Try More Recipes

• Mary Berry Spicy Crab Cakes
• Smoked Trout Avocado and Tomato Tian
• Mary Berry Puff Pastry Cheese Straws
• Cheese and Cucumber Canapé