Mary Berry’s Ham Hock Terrine Recipe [GUIDE]

Mary Berry’s Ham Hock Terrine is a classic British dish, a celebration of rustic flavors and the perfect way to showcase the richness of slow-cooked ham hocks. It’s a hearty, savory creation that combines the tender, smoky flavors of ham hocks with the delicate texture of a terrine, which is essentially a molded meatloaf-style dish. Terrines, which have been a part of European culinary traditions for centuries, can be made from various types of meat, but the use of ham hocks in this recipe gives it a wonderfully unique twist.

In Berry’s version, the ham hocks are braised slowly until the meat is fall-apart tender, then shredded and mixed with other ingredients like vegetables, herbs, and a little bit of gelatin to help the mixture set. The terrine is traditionally served chilled and sliced into elegant pieces, perfect for a starter or a part of a charcuterie platter. What makes Mary Berry’s Ham Hock Terrine stand out is its balance of textures-the slight firmness of the terrine, the succulence of the ham, and the richness of the broth it’s made with. This dish not only makes for a fantastic centerpiece during a special occasion but also a comforting, indulgent treat to savor on a cozy evening at home.

Mary Berry’s Ham Hock Terrine Recipe

Ingredients Needed

To make Mary Berry’s Ham Hock Terrine, you’ll need the following ingredients:

• 2 Ham Hocks: These are the star of the dish, offering a smoky, rich flavor once cooked. They are typically sold in supermarkets or butcher shops, and the amount you use will largely depend on how much meat you want in the terrine.
• 1 Onion: This will be used to add a touch of sweetness and depth of flavor to the braising liquid, along with any other aromatics like garlic.
• 1 Carrot: Adds a subtle sweetness and slight crunch, contrasting nicely with the tender ham.
• 2 Celery Sticks: Celery provides a fresh, herbal element that brightens up the dish and balances the richness of the meat.
• 2 Bay Leaves: These impart a wonderful fragrance to the braising liquid, infusing the ham with subtle earthy notes.
• 6 Black Peppercorns: Whole peppercorns give the dish a pleasant, mild heat and warmth.
• 600ml Chicken Stock: A high-quality stock is essential to the flavor of the terrine. The stock is what helps infuse the meat with rich, savory undertones.
• 2 tablespoons of White Wine Vinegar: A touch of acidity helps cut through the richness of the ham hocks and balances the flavors in the terrine.
• Gelatin Sheets (about 4-5 sheets): These help to set the terrine, ensuring that the meat and juices hold together in neat slices. The gelatin is key to giving the terrine its classic dense texture.
• Fresh Herbs: A combination of thyme, parsley, and rosemary will provide a fragrant, herbal lift to the dish.
• Salt and Black Pepper: To taste, as this brings out the natural flavors of the ham and other ingredients.

Equipment Needed

Making a terrine does require some specific equipment, although it’s all easily accessible and not overly complicated:

• Large Pot: This will be used to braise the ham hocks. It needs to be big enough to comfortably fit the ham hocks, vegetables, and stock.
• Terrine Dish or Loaf Pan: The key to forming the terrine shape. You can use a traditional ceramic terrine dish, or a regular loaf pan works just as well. The important thing is that it’s lined with cling film or parchment paper to help remove the terrine once it’s set.
• Strainer or Sieve: After braising the ham hocks, you’ll need to strain the broth to remove the vegetables, herbs, and other solids. A fine mesh strainer works best for this job.
• Meat Forks or Two Large Forks: These are used to shred the ham once it’s been cooked and tenderized.
• Small Saucepans: You’ll need a small pan to dissolve the gelatin sheets in the strained stock before adding it to the ham mixture.
• Plastic Wrap: This will be used to cover the terrine during the chilling process, ensuring it’s properly sealed as it sets.
• Weights (Optional): If you want to give your terrine a professional, firm texture, you can use weights or even a can of food to gently press down on the terrine while it chills in the fridge.

Instructions To Make Mary Berry’s Ham Hock Terrine

1. Prepare the Ham Hocks: Begin by placing the ham hocks into a large pot. Add the onion, carrot, celery, bay leaves, peppercorns, and chicken stock. Bring the mixture to a boil and then lower the heat to simmer. Cover and let the ham hocks cook for 2-3 hours or until the meat is completely tender and easily shreds off the bone.
2. Shred the Ham: Once the ham hocks are done, remove them from the pot and set them aside to cool slightly. Strain the broth to remove the vegetables and aromatics, reserving the liquid for later use. Shred the ham into bite-sized pieces using two forks, discarding any bones and skin.
3. Prepare the Gelatin: While the ham cools, soak the gelatin sheets in cold water for 5-10 minutes to soften them. Once softened, dissolve the gelatin in a small saucepan with a little bit of the reserved, warm stock. Stir until completely dissolved.
4. Combine the Ham and Broth: Place the shredded ham into a mixing bowl. Pour the dissolved gelatin and stock mixture over the ham, adding white wine vinegar, freshly chopped herbs, and salt and pepper to taste. Mix well to ensure the gelatin is evenly distributed throughout the ham.
5. Mold the Terrine: Line your terrine dish (or loaf pan) with plastic wrap, ensuring there’s enough excess to fold over the top later. Pack the ham mixture into the dish, pressing it down firmly to eliminate any air pockets. Fold the excess plastic wrap over the top to seal it.
6. Press and Chill: If you have a weight, place it on top of the terrine to help compress it. Otherwise, simply press down gently with your hands. Chill the terrine in the fridge for at least 6 hours, preferably overnight, to allow it to set and firm up.
7. Serve: Once fully set, remove the terrine from the fridge and carefully lift it out of the mold using the plastic wrap. Slice into neat portions and serve cold, garnished with additional herbs or pickles, if desired.

Tips And Tricks

• Use Good Quality Ham Hocks: The quality of the ham is essential to the flavor of your terrine. Opt for fresh, well-sourced ham hocks with plenty of meat on them. If they’re too fatty, you may need to trim some of the fat off before cooking.
• Flavor Variations: While this recipe uses basic vegetables and herbs, feel free to experiment with additional flavorings. You could add a touch of mustard for tang, or finely chopped pickles for an extra burst of flavor.
• Don’t Skip the Gelatin: Gelatin is crucial in helping the terrine hold its shape. Don’t be tempted to reduce the amount or skip it entirely.
• Chill Time: The longer you let the terrine set in the fridge, the better the flavor will be. Ideally, give it at least 12 hours to develop its full potential.
• Presentation: When serving, slice the terrine with a serrated knife to get clean, even slices. Pair it with some crusty bread, fresh salad, or even a tangy chutney to balance the richness.

Mary Berry’s Ham Hock Terrine is an exceptional dish that brings together simplicity and flavor in the most satisfying way. With its smoky, tender ham, delicate gelatinous texture, and beautiful presentation, it’s the kind of dish that will have everyone at the table asking for seconds. While the recipe might seem a bit labor-intensive at first glance, it’s actually straightforward once you break it down into manageable steps. Whether you’re serving it at a festive gathering or enjoying a quiet, comforting meal at home, this terrine is sure to impress. It’s a timeless recipe that’s both delicious and versatile, perfect for those who love the art of slow-cooked, homey dishes.

Easy Recipe Variations For Mary Berry’s Ham Hock Terrine

Mary Berry’s Ham Hock Terrine is a delightful, savory dish that can be customized in various ways to suit different tastes and dietary preferences. The base recipe, rich with the flavor of slow-cooked ham hock, provides a perfect canvas for incorporating a variety of herbs, spices, and even vegetables. Here are some easy recipe variations to elevate this dish and introduce new flavors:

1. Herb-Infused Terrine: The classic ham hock terrine can be given a refreshing twist by adding aromatic herbs like thyme, rosemary, and sage. These herbs infuse the terrine with earthy undertones that balance the richness of the ham hock. Fresh herbs should be finely chopped and mixed into the terrine just before it sets. Alternatively, for a more robust flavor, you could sauté the herbs lightly in butter to release their oils before incorporating them.
2. Spicy Twist with Chilli and Mustard: If you like a bit of heat, consider adding finely chopped red chilli or a teaspoon of Dijon mustard to the mixture. The mustard provides a zesty tang that cuts through the richness of the ham hock, while the chilli adds a gentle kick. A dash of smoked paprika could also complement the heat, lending a smoky depth to the flavor profile.
3. Vegetarian Version with Mushrooms: For those who prefer a vegetarian alternative, mushrooms can replace the ham hock, creating a delicious “vegetarian terrine”. Choose earthy mushrooms like porcini or portobello, which have a meaty texture and robust flavor. Sauté them until golden brown and season with garlic, thyme, and a splash of white wine. This variation works wonderfully for vegetarian gatherings or as a side dish.
4. Fruit-Infused Terrine: To create a sweet-and-savory contrast, you can incorporate fruits like dried apricots, prunes, or figs into the terrine. These fruits add subtle sweetness and chewy texture that pairs wonderfully with the salty ham. For extra flair, try glazing the terrine with a fruit-based jelly or chutney, like a spiced apple or quince jelly, to add a glossy finish.
5. Pâté-Inspired Terrine: Add extra richness to the terrine by including a small amount of liver pâté or chicken livers into the mix. This will give the terrine a luxurious texture and flavor reminiscent of classic pâté, while still maintaining the ham hock’s hearty, savory base. Blend the livers finely and mix them into the ham hock and gelatin mixture for a smooth, indulgent result.
6. Smoked Ham Hock for a Deeper Flavor: For a more intense, smoky flavor, swap out regular ham hocks for smoked ham hocks. The smoky notes will permeate the terrine, giving it a distinct, satisfying taste that pairs beautifully with tangy pickles or sharp cheeses. The smokiness also makes this version perfect for serving at outdoor events or as part of a rustic charcuterie board.

These variations allow you to tailor the recipe to your preferences, and with the right mix of ingredients, you can create a terrine that’s uniquely your own. Whether you opt for extra herbs, a touch of sweetness, or a smoky twist, these simple additions will elevate your ham hock terrine into a showstopper.

Storing Leftovers

Proper storage of leftovers ensures that your Mary Berry’s Ham Hock Terrine stays fresh and delicious for several days. This terrine, like many terrines, actually benefits from sitting for a day or two after making it, as the flavors continue to meld together. However, it’s important to store it correctly to maintain its texture and flavor.

1. Refrigeration: After your terrine has set and you’re ready to store it, wrap it tightly in plastic wrap or aluminum foil. If you’re storing it in a terrine mold, cover the top with plastic wrap and then seal it with the lid, if it has one. For extra freshness, place it in an airtight container to prevent any exposure to air. The terrine should be stored in the refrigerator and can last up to 3-4 days.
2. Freezing: While terrines typically do well in the fridge for a short period, freezing is an option if you have leftovers that you won’t be able to consume within a few days. However, freezing can alter the texture slightly, so it’s important to wrap the terrine tightly to avoid freezer burn. You can freeze the terrine as a whole or in individual slices for easy portioning. When ready to eat, allow it to defrost in the refrigerator overnight to maintain the best texture.
3. Serving After Storage: When ready to serve the terrine again, take it out of the refrigerator about 15-20 minutes before serving to bring it to room temperature. This will help the flavors shine and ensure that it isn’t too firm. If you’ve frozen the terrine, defrost it completely and allow it to come to room temperature before slicing. If the texture has slightly changed after freezing, a quick run under warm water can help soften it back to its original consistency.
4. Preserving the Jelly: The jelly that sets around the terrine can sometimes become a little runny or hard if not stored correctly. To maintain the jelly’s integrity, keep the terrine in an airtight container, and try not to disturb the gelatin too much when cutting slices. You can also add a touch of broth or water to the jelly to rehydrate it slightly, making it more cohesive when you reheat or serve.

What To Eat With Mary Berry’s Ham Hock Terrine?

Mary Berry’s Ham Hock Terrine is a versatile dish that pairs wonderfully with a range of sides, sauces, and accompaniments. Whether you’re serving it as a starter, lunch, or as part of a charcuterie board, here are some ideas for what to serve alongside it:

1. Crusty Bread or Toast: A thick, rustic loaf of bread is an essential pairing for any terrine. Sourdough or a hearty French baguette works particularly well with its crunchy texture and mild flavor. Toasting slices of bread enhances the contrast between the smoothness of the terrine and the crunchiness of the bread, making every bite more satisfying.
2. Pickles and Chutneys: The tangy and slightly acidic flavors of pickles or chutneys provide the perfect counterpoint to the richness of the terrine. You can go for classic cornichons, a tangy onion marmalade, or a spicy chutney like mango or tomato. The acidity from these condiments cuts through the fatty richness of the terrine and helps to refresh the palate.
3. Salads: Light, crisp salads are an excellent choice to balance out the richness of the terrine. A simple green salad with mixed leaves, lightly dressed with olive oil, vinegar, and a pinch of salt, works beautifully. If you want to add more complexity, consider a salad with roasted beets, goats cheese, and walnuts. The earthiness of the beets pairs particularly well with the ham hock’s savory profile.
4. Cheese and Cold Cuts: If you’re assembling a charcuterie board, include a variety of cheeses that offer different textures and flavors. A sharp cheddar, creamy brie, or tangy blue cheese would all complement the terrine nicely. In addition, other cold cuts like salami, prosciutto, or pâté can round out the spread and provide additional flavor contrasts.
5. Mustard and Horseradish: A dollop of mustard or horseradish is an excellent way to bring a bit of spice to the dish. A tangy Dijon mustard or a homemade horseradish sauce can balance out the richness of the ham hock terrine and add some zesty heat.
6. Roasted Vegetables: For a more substantial meal, roasted vegetables like carrots, parsnips, and potatoes make a hearty side. The natural sweetness of the vegetables complements the savory depth of the terrine, and the crispy edges of roasted potatoes provide a satisfying contrast.
7. Wine Pairings: A light-bodied white wine like a Sauvignon Blanc or a crisp rosé would be a perfect match. If you prefer red wine, a light Pinot Noir or a Beaujolais would complement the flavors without overwhelming them.

Conclusion

Mary Berry’s Ham Hock Terrine is a rich, flavorful dish that offers endless possibilities for variation and customization. Whether you choose to enhance it with fresh herbs, spices, fruits, or even switch to a vegetarian option, there’s no shortage of ways to personalize this dish to your liking. When stored properly, leftovers can last a few days, allowing you to enjoy this delectable terrine for longer. And when it comes to serving, the terrine shines brightest when paired with crusty bread, tangy condiments, light salads, and sharp cheeses.

Ultimately, this dish encapsulates the essence of British comfort food: rustic, hearty, and made to be shared. Whether served as part of a charcuterie board, as a showstopper at a dinner party, or simply as a flavorful lunch, Mary Berry’s Ham Hock Terrine never fails to impress with its comforting depth of flavor and satisfying textures.

FAQs

What Ingredients Do I Need For Mary Berry’s Ham Hock Terrine?

For Mary Berry’s ham hock terrine, you’ll need a combination of ham hocks, vegetables (such as carrots, onions, and celery), garlic, herbs (like thyme and bay leaves), chicken stock, and gelatin. Additional seasonings include pepper and salt, and the recipe may also call for a little white wine or vinegar for extra flavor. The terrine is often set with a little bit of gelatin, giving it a firm yet delicate texture.

How Do I Prepare The Ham Hock For Mary Berry’s Terrine Recipe?

To prepare the ham hock for Mary Berry’s terrine, first, you need to simmer the hock in a large pot of water with vegetables and herbs for several hours until the meat is tender and falling off the bone. Once cooked, remove the hock from the pot, discard the skin, and shred the meat into small, manageable pieces. It’s important to strain the cooking liquid and reduce it to concentrate the flavor before adding the gelatin to set the terrine.

Can I Make Mary Berry’s Ham Hock Terrine In Advance?

Yes, you can make Mary Berry’s ham hock terrine in advance. In fact, it’s recommended to prepare the terrine the day before serving to allow the flavors to meld and the gelatin to fully set. Once assembled, cover the terrine and refrigerate it overnight. This resting time not only improves the flavor but also helps the terrine achieve the perfect consistency, making it easier to slice when ready to serve.