Mary Berry Ham Hock Terrine Recipe [Tips & Tricks]

If you’re looking to impress your friends or family with a delicious and sophisticated dish, you absolutely have to try Mary Berry’s ham hock terrine recipe. This flavorful, melt-in-your-mouth terrine brings together the rich, savory taste of tender ham hock with a delightful blend of herbs and spices, making it a perfect addition to any special occasion or just a cozy weekend meal.

Not only does it showcase the best of traditional British cooking, but it’s also surprisingly simple to make, allowing you to enjoy a gourmet dish without all the fuss. Plus, it looks as beautiful as it tastes!.

Mary Berry Ham Hock Terrine Recipe

Ingredients Needed

To make Mary Berry’s Ham Hock Terrine, you will need a selection of fresh, high-quality ingredients that will result in a dish brimming with rich, savory flavors. The ingredients are relatively simple, yet each one plays a critical role in creating the perfect balance of taste and texture.

1. Ham Hocks (about 2-3 pieces, around 1.5 to 2kg): The star ingredient of the terrine. Ham hocks are a cut from the lower part of the pig’s leg, known for their rich flavor and tender meat. When cooked slowly, the meat becomes wonderfully moist, while the bone imparts depth to the dish.

2. Onion (1 large): Onions are an essential aromatic that will give the terrine a natural sweetness and earthiness. The onions are typically sautéed before being added, softening their flavor.

3. Carrot (1 medium): Carrots provide a subtle sweetness and add a touch of color to the terrine. Their delicate flavor balances the richness of the ham hock.

4. Celery Stick (1 stalk): Celery offers a mild, fresh crunch and works harmoniously with the other vegetables. It also brings a slight bitterness, which helps cut through the richness of the meat.

5. Bay Leaves (2): Bay leaves contribute a delicate, herbal aroma that enhances the overall flavor profile of the terrine.

6. Thyme (a few sprigs): Fresh thyme has a robust, slightly minty flavor that pairs perfectly with pork. It provides a savory depth that complements the ham hock’s saltiness.

7. Garlic (2 cloves): Garlic adds a fragrant, slightly pungent undertone, which balances out the richness of the pork while enhancing the overall savory notes.

8. White Wine (250ml): White wine introduces an acidic, tangy note that brightens up the dish. It helps tenderize the ham hock and adds complexity to the flavor profile.

9. Chicken Stock (500ml): This is essential for slow-cooking the ham hock, keeping the meat tender and juicy while providing a base for the terrine’s flavor.

10. Gelatin Sheets (2-3 sheets): These are used to help the terrine set once it’s assembled. The gelatin helps give the terrine its characteristic firm yet sliceable texture.

11. Salt and Pepper (to taste): Essential for seasoning the dish. The salt draws out the flavors of the ingredients, while the pepper adds a subtle warmth and kick.

12. Parsley (a handful, finely chopped): Fresh parsley is a perfect garnish that brings a touch of freshness and color to the dish, offering a mild, grassy note that lightens the richness of the terrine.

Equipment Needed

To prepare Mary Berry’s Ham Hock Terrine, you will need a few essential pieces of kitchen equipment. While the ingredients are simple, the proper tools will ensure you create a beautifully presented and flavorful dish.

1. Large Stockpot or Dutch Oven: This is necessary for slow-cooking the ham hocks along with the vegetables, herbs, and stock. The large surface area helps distribute heat evenly, ensuring the meat becomes tender and succulent.

2. Fine-Mesh Strainer or Sieve: This is used for straining the stock after cooking the ham hock and vegetables, ensuring that the liquids are free of impurities before being incorporated into the terrine.

3. Terrine Dish or Loaf Pan: A terrine dish (or a loaf pan if you don’t have one) is essential for molding the ham hock mixture into shape as it sets in the fridge. This dish should ideally be lined with parchment paper to facilitate easy removal after chilling.

4. Knife and Chopping Board: These are used for chopping the vegetables (onion, carrot, celery, etc.) into small pieces. A sharp knife ensures clean cuts, which is important for even cooking and presentation.

5. Heatproof Bowl: For softening the gelatin sheets. It’s useful to have a separate bowl in which to dissolve the gelatin sheets in a bit of warm water before adding them to the terrine mixture.

6. Fork or Whisk: After straining the stock, you will need a fork or whisk to break up the ham hock meat and combine it with the other ingredients to create a cohesive mixture.

7. Spoon or Spatula: To stir the ingredients as you combine them, ensuring that everything is evenly mixed and properly incorporated.

8. Cling Film or Plastic Wrap: Once the terrine is assembled, it will need to be tightly wrapped and chilled. Cling film ensures the terrine is airtight and maintains its shape during the chilling process.

9. Fridge Space: Not an actual piece of equipment, but you’ll need enough space in the fridge to allow the terrine to set for several hours or overnight.

How To Make Mary Berry’s Ham Hock Terrine

Making Mary Berry’s Ham Hock Terrine is a process that involves slow-cooking the ham hocks to extract their full flavor, followed by combining them with the aromatic vegetables and setting the mixture into a terrine dish. Here’s a step-by-step guide on how to make it:

1. Prepare the Ingredients: Begin by peeling and chopping the onion, carrot, and celery into small pieces. Crush the garlic cloves and tie the thyme and bay leaves together with kitchen twine.

2. Cook the Ham Hocks: Place the ham hocks in a large stockpot or Dutch oven and add the chopped vegetables, garlic, bay leaves, and thyme. Pour in the white wine and chicken stock, ensuring the ham hocks are submerged. Bring the mixture to a simmer, then cover and cook for about 2-3 hours until the ham hocks are tender and the meat easily pulls away from the bone.

3. Strain the Stock: Once the ham hocks are fully cooked, use a fine-mesh strainer or sieve to strain the stock into a separate bowl. Discard the vegetables, herbs, and bones, but keep the liquid for later use.

4. Prepare the Gelatin: Soften the gelatin sheets in a small bowl of cold water for about 5-10 minutes. Afterward, dissolve the softened gelatin sheets in a little warm stock from the pot, stirring until fully dissolved.

5. Shred the Meat: Carefully remove the meat from the ham hocks and shred it using a fork. Be sure to discard any skin and bones.

6. Combine the Ingredients: In a large mixing bowl, combine the shredded ham hock meat, parsley, and the strained stock. Add the dissolved gelatin and stir until the mixture is well combined and slightly sticky.

7. Assemble the Terrine: Line your terrine dish or loaf pan with cling film, allowing some overhang. Transfer the ham hock mixture into the dish, pressing it down gently to remove any air pockets. Smooth the top with a spatula, ensuring it’s evenly packed.

8. Chill and Set: Cover the terrine with the overhanging cling film, then place it in the fridge to chill for at least 6 hours, or overnight if possible. This will allow the gelatin to set and the flavors to meld.

9. Serve: Once the terrine is fully set, remove it from the fridge and carefully turn it out onto a serving platter. Slice it into neat portions and serve with crusty bread, pickles, or a tangy chutney.

Expert Tips

• Choosing the Right Ham Hock: Look for ham hocks that have plenty of meat on them, as some cuts can be mostly bone. You want a good balance of fat and lean meat to ensure the terrine has a rich, moist texture.

• Slow Cooking for Tender Meat: The key to a tender, melt-in-your-mouth terrine is slow-cooking the ham hocks at a low simmer. This will help break down the collagen in the meat, resulting in a tender and flavorful dish.

• Gelatin for Texture: If the terrine isn’t setting properly, you can add an additional sheet of gelatin. However, be careful not to overdo it, as too much gelatin can make the texture too firm.

• Adding Flavors: Feel free to experiment with additional herbs or spices, such as juniper berries, rosemary, or a touch of Dijon mustard, to elevate the flavor of the terrine.

• Resting Time: Allowing the terrine to rest and chill for several hours, or even overnight, is essential for the best results. The flavors deepen, and the texture becomes firmer, making it easier to slice cleanly.

Mary Berry’s Ham Hock Terrine is a timeless and hearty dish that’s perfect for special occasions, dinner parties, or a comforting homemade treat. The slow-cooked ham hocks create a rich, flavorful base, while the vegetables and herbs add depth and complexity. The gelatin binds everything together, ensuring a beautifully firm yet moist texture.

By following the step-by-step process and applying a few expert tips, you can create a terrine that not only impresses guests but also delivers a satisfying taste of traditional British comfort food. Whether served as a starter with pickles or as part of a larger spread, this terrine is sure to be a crowd-pleaser every time.

Easy Recipe Variations For Mary Berry’s Ham Hock Terrine

Mary Berry’s Ham Hock Terrine is a delightful dish that’s rich in flavor, easy to prepare, and perfect for a variety of occasions, from casual family meals to elegant dinner parties. While her classic recipe is already a crowd-pleaser, there are numerous ways to tweak and personalize it based on your preferences, the season, or the ingredients you have on hand. Here are some easy recipe variations to take your ham hock terrine to the next level:

1. Adding Vegetables For Extra Texture And Flavor

One of the simplest ways to change the flavor profile of your terrine is by incorporating seasonal vegetables into the mix. Try adding finely diced carrots, celery, or onions.

These vegetables add a natural sweetness and a satisfying crunch that complements the richness of the ham hock. You can also experiment with leafy greens such as spinach or kale for added freshness. These vegetables not only enhance the terrine’s texture but also bring a burst of color to the dish.

2. Herb Variations

The traditional herbs in Mary Berry’s recipe, such as thyme and bay leaves, are fantastic, but why not switch it up?

Consider adding rosemary, sage, or parsley for a new aromatic twist. For a more Mediterranean take, oregano and basil could lend a beautiful fragrance and a subtle warmth to the terrine. For a more earthy note, tarragon or lovage would complement the savory ham perfectly.

3. Spicy Kick With Mustard Or Chilli

If you like a bit of heat or tang in your dishes, try adding some Dijon mustard or a small amount of ground chilli to the terrine mix. The mustard will add a sharp, piquant bite, while the chilli provides just enough spice to balance out the rich, savory flavors of the ham hock. Adjust the level of spice depending on your preference – whether you prefer a mild heat or a more robust kick.

4. Incorporating Different Meats

While ham hock is the star of the terrine, you could also add some additional meats to the mixture for an even more complex flavor. Some cooks choose to combine the ham with cooked pork belly, chicken, or even duck for a richer, more varied taste. Each meat brings its own texture and flavor, blending wonderfully with the ham to create a terrine that’s both indulgent and versatile.

5. Using Different Gelatin Bases

Mary Berry’s terrine recipe uses gelatin to help bind the mixture and give it structure. However, you can play around with different gelatin alternatives to suit your dietary preferences.

For example, agar-agar is a plant-based gelatin substitute that works well for vegetarians and vegans. If you want a slightly firmer texture, you could experiment with using extra gelatin or agar for a more defined slice.

6. Infusing The Stock With More Flavors

The ham hock’s cooking stock is critical to the depth of flavor in the terrine. While the recipe usually calls for water, try using stock from roasted chicken or beef for an even richer taste. You can also infuse the stock with herbs like rosemary, thyme, or juniper berries while it simmers to intensify the flavors, creating a more layered taste experience.

These variations don’t require drastic changes to the recipe but can certainly elevate the dish in new and exciting ways. Don’t hesitate to get creative – the beauty of a terrine is in its adaptability!

Best Practices To Store Leftovers

Mary Berry’s Ham Hock Terrine is a delicious dish, and the leftovers (if there are any!) deserve just as much attention as the original preparation. Storing and reheating terrine properly ensures that it remains fresh, flavorful, and safe to eat. Here are some best practices for storing leftovers:

1. Proper Cooling

After preparing the terrine, allow it to cool to room temperature before refrigerating. This prevents condensation from forming inside the container, which could cause the terrine to become soggy.

If you’re in a rush, you can place the terrine in the fridge uncovered for about 30 minutes to an hour, then cover it once it’s cooler. This step also helps the terrine set more firmly.

2. Sealing For Freshness

Store leftover terrine in an airtight container or wrap it tightly in plastic wrap. A layer of parchment paper or wax paper can be placed over the surface of the terrine before wrapping it in plastic to protect the exposed top and keep it from drying out. If you have a terrine mold with a lid, that’s the perfect container for storage.

3. Refrigeration Time

If stored properly, ham hock terrine can last for up to 4-5 days in the fridge. However, it’s important to check for any signs of spoilage, such as off smells or changes in texture, before consuming. Always label your storage container with the date so you can keep track of how long the terrine has been in the fridge.

4. Freezing For Long-Term Storage

Although terrine is best enjoyed fresh, it can be frozen for longer storage if necessary. To freeze, ensure the terrine is fully cooled and wrap it tightly in cling film or aluminum foil.

Then place it in a freezer-safe bag or container. Frozen terrine can last for up to 3 months.

When ready to eat, allow it to thaw in the fridge for at least 24 hours before serving, ensuring it’s fully defrosted. It may be slightly firmer once thawed, but the flavor should remain intact.

5. Reheating

While terrine is often served cold or at room temperature, you can also reheat it if preferred. To reheat, slice the terrine into portions and place it in a preheated oven (about 160°C or 325°F) for 10-15 minutes, until heated through.

Alternatively, you can gently warm slices in a pan over low heat, covering it with a lid to prevent it from drying out. If you choose to serve it cold, let it rest at room temperature for 30 minutes before serving to allow the flavors to come to life.

By following these best practices, your leftover ham hock terrine will maintain its texture and flavor, so you can enjoy it again without compromising quality.

What Goes Well With Ham Hock Terrine

Ham hock terrine, with its savory, hearty flavor, pairs beautifully with a wide range of accompaniments that complement its richness and bring balance to the dish. Here are some ideas for what goes wonderfully with your terrine:

1. Pickles And Chutneys

A tangy, zesty chutney or a selection of pickles offers a refreshing contrast to the rich, meaty terrine. Try a sweet and sour chutney, such as apple or plum, or even a tangy mustard pickle to cut through the fattiness of the ham. Pickled onions, gherkins, or even pickled beets add a sharp bite that balances out the flavors beautifully.

2. Fresh Bread Or Toast

Crusty French baguette slices or buttery toast make an excellent base for serving terrine. The lightness of the bread contrasts with the dense, rich texture of the terrine, creating a satisfying mouthfeel. Rye bread, with its slightly earthy flavor, also works beautifully with ham hock, offering another layer of taste that complements the savory meat.

3. Salads

A fresh green salad with a light, citrusy dressing is a perfect contrast to the hearty terrine. Try a simple salad with arugula, spinach, or mixed greens, dressed with lemon, olive oil, and a pinch of salt. A tangy vinaigrette will add brightness to the dish and refresh your palate between bites of the rich terrine.

4. Cheese

A selection of cheeses can also pair nicely with ham hock terrine. Soft cheeses like brie or goat cheese provide a creamy texture that balances the terrine’s density.

Hard cheeses like aged cheddar or Gruyère offer a nutty, sharp contrast that complements the flavors. Serve the cheese alongside crusty bread or crackers for a more refined touch.

5. Fruit

Fresh or dried fruits work wonderfully with terrine, offering a sweet counterpoint to the savory meat. Consider pairing it with sliced pears, figs, or grapes.

These fruits provide a juicy, refreshing burst that enhances the richness of the terrine. A fruit compote or fresh fruit chutney can also add sweetness and acidity to balance the dish.

6. Wine Pairing

A good wine can elevate the experience of eating ham hock terrine. For a white wine, try a crisp Sauvignon Blanc or a lightly oaked Chardonnay, both of which offer refreshing acidity and citrus notes that balance the richness of the terrine.

A medium-bodied red, such as Pinot Noir or Merlot, complements the terrine’s savory flavors without overpowering them. If you prefer something more robust, a glass of Shiraz or Cabernet Sauvignon works beautifully with the dish.

Conclusion

Mary Berry’s Ham Hock Terrine is an incredibly versatile and satisfying dish that shines with its depth of flavor and comforting texture. By experimenting with different ingredients, herbs, and spices, you can easily customize the terrine to suit your taste or the season.

Proper storage and reheating ensure that leftovers maintain their quality, allowing you to enjoy this dish over several days. Pairing it with tangy chutneys, fresh salads, and a glass of wine makes for an even more memorable meal. Whether served as a starter at a dinner party or as a casual family meal, this dish is guaranteed to be a crowd-pleaser, offering a perfect balance of rustic charm and refined flavor.

FAQs

What Ingredients Are Needed For Mary Berry’s Ham Hock Terrine?

To make Mary Berry’s ham hock terrine, you will need ham hocks, onions, garlic, thyme, bay leaves, carrots, celery, white wine, water, gelatin, and seasoning like salt and pepper. Optional ingredients include parsley and mustard for added flavor.

How Long Does It Take To Make Mary Berry’s Ham Hock Terrine?

The preparation time for Mary Berry’s ham hock terrine is about 30 minutes, with a cooking time of approximately 3 hours. After cooking, the terrine needs to be chilled for at least 4 hours or preferably overnight for the best texture.

Can I Use A Different Type Of Meat For Mary Berry’s Ham Hock Terrine?

While the recipe is specifically designed for ham hocks, you could substitute with other cuts of pork like pork shoulder or belly. However, using ham hocks will give the terrine its signature rich flavor and texture.

Do I Need To Remove The Skin From The Ham Hocks For The Terrine?

Yes, the skin should be removed from the ham hocks once they are cooked and the meat is ready to be shredded. The skin is not needed for the terrine and can be discarded.

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

Absolutely!

Mary Berry’s ham hock terrine can be made a day or two in advance. It actually benefits from sitting in the fridge for longer as the flavors develop and the terrine sets properly.

What Can I Serve With Mary Berry’s Ham Hock Terrine?

Mary Berry’s ham hock terrine is often served with crusty bread, pickles, and a fresh salad. It pairs well with a tangy mustard or chutney, and some people enjoy it with roasted vegetables or a simple coleslaw.

How Do I Know When The Ham Hock Terrine Has Set Properly?

Once the terrine has been chilled for several hours, it should be firm to the touch. If it’s still soft or wobbly, give it more time to set in the fridge. The gelatin helps the terrine to firm up as it cools.

What Is The Purpose Of Gelatin In Mary Berry’s Ham Hock Terrine?

Gelatin is used to bind the ingredients together and help the terrine hold its shape once chilled. It ensures that the texture is smooth and sliceable, preventing the terrine from falling apart.

Can I Make Mary Berry’s Ham Hock Terrine Without Gelatin?

If you prefer not to use gelatin, you can try an alternative like agar-agar, but it may change the texture slightly. The gelatin is essential for giving the terrine its signature firmness and sliceability.

Can I Freeze Mary Berry’s Ham Hock Terrine?

Yes, you can freeze Mary Berry’s ham hock terrine. However, the texture might change slightly after freezing and thawing, so it’s recommended to consume it within a month of freezing for the best results.