Gordon Ramsay Ham Hock Terrine Recipe

This Gordon Ramsay Ham Hock Terrine Recipe is a rich and tender recipe, which is made with slow-cooked ham hocks and fresh parsley. It’s a classic make-ahead starter, ready after about 4 hours of cooking and overnight chilling.

Jump to Recipe

Gordon Ramsay Ham Hock Terrine Recipe Ingredients

• 3 ham hocks (bone-in, soaked overnight)
• 2 bay leaves
• 4 sprigs fresh thyme
• 1 tsp coriander seeds
• 1 tsp black peppercorns
• 1 large onion, quartered
• 4 tbsp white wine vinegar
• 50g gherkins, finely chopped
• Large handful flat-leaf parsley, chopped
• Few sprigs tarragon, chopped
• Fresh black pepper

How To Make Gordon Ramsay Ham Hock Terrine Recipe

1. Simmer the Ham Hocks: Place the soaked ham hocks in a large, deep pot. Add the bay leaves, thyme, coriander seeds, black peppercorns, quartered onion, and white wine vinegar. Cover with cold water, bring to a boil, then reduce the heat to a gentle simmer. Cook uncovered for 2 to 2.5 hours, or until the meat is completely tender and falling off the bone.
2. Cool and Shred the Meat: Turn off the heat and let the ham hocks cool in their cooking liquid (stock) for at least 1 hour. Once cool enough to handle, remove the hocks from the stock. Carefully peel off the skin and fat, discarding them. Shred all the meat from the bones.
3. Reduce the Stock: Strain the cooking stock through a fine-mesh sieve into a clean saucepan. Bring it to a boil and let it reduce until you have about 600ml of concentrated, flavorful liquid.
4. Mix the Terrine Filling: In a large bowl, combine the shredded ham hock meat with the finely chopped gherkins, chopped parsley, chopped tarragon, and a generous amount of freshly ground black pepper.
5. Assemble the Terrine: Line a 1kg (2lb) loaf tin or terrine mold with a double layer of cling film, leaving plenty of overhang. Tightly pack the meat mixture into the lined tin, pressing down firmly to eliminate any air pockets.
6. Set the Terrine: Pour the reduced, warm stock over the meat mixture until it is just covered. Fold the overhanging cling film over the top to seal. Place a weight on top (e.g., another loaf tin filled with cans) and chill in the refrigerator overnight to set completely.
7. Serve: To serve, unwrap the top, use the overhanging cling film to lift the terrine out of the tin, and slice with a hot, sharp knife.

Recipe Tips

• How do I line the terrine tin properly? Use a double layer of cling film for strength. For extra security, you can add a layer of foil over the cling film. This makes unmolding much easier and prevents the terrine from sticking.
• Why is it important to weight the terrine? Placing a weight on top while it chills is crucial. It compresses the meat and herbs together and forces the gelatinous stock into every crevice, ensuring the terrine is firm, holds its shape, and slices cleanly.
• What’s the best way to get clean slices? Dip a sharp knife in hot water and wipe it dry before each slice. The heat from the blade will cut through the set terrine cleanly without dragging or tearing it.
• How do I know if my stock is reduced enough? Taste the reduced stock before you pour it over the meat. It should be punchy, well-seasoned, and concentrated. This liquid is what seasons the entire terrine, so it needs to be bold.

What To Serve With Ham Hock Terrine

This terrine is a classic starter or light lunch dish. It pairs perfectly with:

• Piccalilli or a sharp chutney
• Cornichons or pickles
• Toasted sourdough or crusty bread
• A dollop of strong English mustard

How To Store Ham Hock Terrine

• Refrigerate: Keep the terrine wrapped in its cling film or in an airtight container in the refrigerator. It will last for up to 5 days.

Ham Hock Terrine Nutrition Facts

• Calories: 205kcal
• Carbohydrates: 2g
• Protein: 30g
• Fat: 8g
• Saturated Fat: 3g
• Sodium: 1200mg
• Fiber: 0.5g
• Sugar: 1g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs