Mary Berry Ham Hock Terrine Recipe

This tender, meaty Mary Berry Ham Hock Terrine is made with slow-cooked pork, fresh parsley, and sharp capers, ready in about four hours plus chilling time. The mosaic of pink ham and vibrant green herbs looks stunning when sliced. I love serving this impressive starter when hosting a dinner party.

Why This Classic Works

Ham hock terrine relies on the natural gelatine released from the bones during a long, slow simmer. I used to think terrines required complicated gelatine packets, but cooking the hocks properly creates a perfectly sliceable texture. It is a brilliant lesson in traditional butchery and patience.

Adding sharp ingredients like capers and mustard cuts through the richness of the pork beautifully. It takes some time to shred the meat while it is warm, but the resulting flavour is entirely worth the effort.

Mary Berry Ham Hock Terrine Ingredients

• 2 unsmoked ham hocks (about 1kg each)
• 1 large onion, halved
• 1 large carrot, roughly chopped
• 2 celery sticks, roughly chopped
• 1 tsp black peppercorns
• 1 small bunch fresh flat-leaf parsley, finely chopped
• 3 tbsp capers, drained and roughly chopped
• 1 tbsp Dijon mustard

How To Make Mary Berry Ham Hock Terrine

1. Simmer the meat: Place the ham hocks, onion, carrot, celery, and peppercorns in a large pan and cover with cold water. Bring to a boil, skim the surface, then simmer gently for 3 hours until the meat falls off the bone.
2. Reduce the stock: Remove the hocks and set aside to cool slightly. Strain the cooking liquid and boil rapidly until reduced to about 300ml of concentrated stock.
3. Shred the ham: While the meat is still warm, peel away the skin and fat, then pull the pork into bite-sized shreds. Place the shredded meat into a large mixing bowl.
4. Mix the filling: Stir the chopped parsley, capers, and Dijon mustard into the shredded pork until evenly distributed.
5. Assemble and chill: Pack the meat mixture firmly into a lined 1kg loaf tin. Pour over just enough reduced stock to cover the meat, then chill in the fridge overnight to set.

Recipe Tips

• Keep it chunky: Avoid shredding the meat too finely so the terrine keeps a distinct, rustic texture.
• Line the tin well: Use a double layer of cling film in your tin with plenty of overhang to make removing the set terrine easy.
• Taste the stock: The reduced cooking liquid should be highly seasoned, as cold dishes require more salt to taste right.

What To Serve With Ham Hock Terrine

Serve thick slices of this terrine with toasted sourdough or crusty baguette. A sharp piccalilli or a simple rocket salad dressed in a sharp vinaigrette balances the rich pork perfectly.

How To Store

Keep the terrine in the fridge, tightly wrapped in its cling film, for up to 5 days. It is not suitable for freezing as the jelly will break down and become watery when defrosted.

FAQs

Can I use smoked ham hocks?

Yes, but they can be quite salty. If using smoked hocks, soak them in cold water overnight before cooking to draw out excess salt.

Why did my terrine not set?

The stock may not have been reduced enough, or the hocks lacked natural gelatine. Reducing the cooking liquid to a concentrated syrup is crucial for a firm set.

Can I make this in advance?

Absolutely. A terrine actually tastes much better if made two days ahead, allowing the savoury flavours to mature and meld together.

Do I need to press the terrine?

Pressing is optional but helps create a denser slice. Rest a couple of heavy tins on top of the covered terrine while it chills if you prefer a tighter texture.

Nutrition

• Calories: 245 kcal
• Total Fat: 14g
• Saturated Fat: 4g
• Cholesterol: 75mg
• Sodium: 950mg
• Total Carbohydrate: 2g
• Protein: 26g

Try More Recipes:

• Mary Berry Courgette and Parma Ham Frittata Recipe
• Mary Berry Christmas Canapés Recipe
• Mary Berry Green Tomato Chutney Recipe