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Ham Hock and Cranberry Terrine recipe

Ham Hock and Cranberry Terrine recipe



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  • Recipes
  • Dish type
  • Starters
  • Terrine

Ham hock is a popular meat in the French region of Alsace, making it the perfect ingredient for this French-inspired ham hock terrine recipe. The addition of cranberries makes it a perfect party food for the festive season; we recommend making it the centrepiece of the table and letting guests help themselves, along with a few ice cold bottles of Kronenbourg 1664.

11 people made this

Ingredients

  • 2kg ham hocks
  • 15 rashers of bacon
  • 60g fresh parsley
  • 2 gelatine leaves
  • 300ml stock (ham is best)
  • 60g dried cranberries
  • 30g shelled pistachio (optional)
  • Ground pepper

Method

  1. Put the ham hocks in a large saucepan and cover with water. Bring to the boil then simmer for around three hours. Remove the ham from the water and leave it to cool.
  2. Line a loaf tin with the bacon rashers. Let the rashers hang over the side of the tin.
  3. Preheat the oven to 200C/Gas Mark 6.
  4. Remove the ham from the bone, shredding into chunks as you do so, and place it in a large bowl. Combine with the parsley, pepper, dried cranberries, and the pistachios if you want.
  5. Press this mixture into the loaf tin.
  6. Prepare the gelatin as instructed on the packet, then add this to your stock, warming gently until the gelatin has dissolved.
  7. Pour the stock over the terrine and fold the overhanging bacon rashers over the top.
  8. Place the loaf tin in a deep cooking tray filled with a couple of inches of water from the kettle. Cook in the oven for an hour and fifteen minutes.
  9. Remove from the oven and leave to cool a little. To serve, remove from the loaf tin and slice thickly.

Tip

Tip: Dress this ham hock recipe up by serving with a selection of pickles (such as gherkins), salad, and stuffing for a brilliant party food that’s great for lunch or dinner.Have you made this ham hock terrine recipe? Share it with your friends!

See it on my blog

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A ham hock is the same cut of meat as a pork knuckle or lamb shank (from the base of the leg), but the pork has been cured. The meat is full of flavour, but needs long, slow cooking, so it&rsquos best to order the hocks in advance from your butcher before any big occasion, like Christmas (it's one of the most popular meat alternatives to a traditional Christmas turkey!).

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Terrine - a French dish - is a cold-served pâté served. And this one is a fantastic treat, filled with pistachios and cranberries, too. We prefer to serve as a starter with crusty bread, but we wouldn't judge if you it came out for a nibble as and when you need a snack.

olive oil, plus extra to brush

rashers smoked streaky bacon

skinless chicken breasts, cut into 1cm (½in) pieces

(2oz) pistachios, roughly chopped

¾ tsp freshly grated nutmeg

thyme sprigs, leaves picked off

Heat the oil in a medium pan and gently cook the onion for 10min until softened. Carefully add the brandy, if using, and bubble for 30sec, then tip mixture into a large bowl and set aside to cool.

Preheat oven to 180°C (160°C fan) mark 4. Use about 10 of the rashers to line the inside of a 900g (2lb) loaf tin with bacon, leaving excess hanging over the sides. To the cooled onion bowl, add chopped chicken, pork, pistachios, cranberries, nutmeg, thyme leaves and plenty of seasoning (it needs a fair amount of salt). Mix together.

Press the mixture into the loaf tin, levelling the surface. Fold any overhanging bacon over the filling cover with remaining rashers. Press down again to make sure the surface is smooth. Lightly oil a small sheet of aluminium foil and press on top of the loaf tin. Wrap tin well in a further double layer of foil, then put into a roasting tin.

Half-fill the roasting tin with boiling water from the kettle and carefully transfer to oven. Cook for 1½hr until the terrine feels solid when pressed. Lift tin out of the water. Unwrap the outer layers of foil (leaving the greased foil layer in place). Carefully pour out any liquid from the terrine (this will set into a jelly if not done). Leave to cool.

Sit the loaf tin on a baking tray and sit three tins of tomatoes (or similar) on top of the terrine (resting on the foil layer). Chill overnight.

To serve, preheat oven to 200°C (180°C fan) mark 6. Unmould the terrine on to a baking tray and lightly brush with oil. Brown in the oven for 20-25min (if you don't want the terrine browned, leave this step out). Serve the terrine warm or at room temperature in slices with fruit chutney and toast.


Ham Hock terrine

  • Preparation Time 30 mins
  • Cooking Time 210 mins
  • Serves 8
  • Difficulty Medium

Ingredients

Method

In a large saucepan place the ham hocks and pig trotter and cover with water. Bring to the boil on a high heat and skim off the scum. Then turn down to a simmer, add the star anise and veg stock and simmer for around three to three and a half hours, or until the meat starts to fall from the bone. Remove from the meat pan and allow to rest.

When cool enough to handle, pick the meat from the bones with your fingers, throwing away all fat and sinew. Place the shredded meat in a bowl and season with pepper.

Strain the liquor and reduce by half. Allow to cool.

In a food processor blend the remaining ingredients (except the olive oil) until smooth, the pour in the oil until the mixture forms a paste which just drops from a spoon.

In a loaf tin lined with clingfilm start laying the ham lengthways until you cannot see the bottom. Drizzle with the green sauce, mix then repeat the process in layers until the tin is full. Press firmly on the mix.

Pour in the reduced stock tapping the sides until full. Cover with the overhanging cling film and chill in the fridge overnight.


Top 10 French Forcemeat Loaf Recipes For Terrines

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Recipe Summary

  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 1 teaspoon cayenne pepper
  • 1 ¼ pounds boneless pork shoulder, cut into 1-inch cubes
  • 6 ounces duck leg meat
  • 4 ounces fatty bacon, chopped
  • 4 ounces chicken livers, roughly chopped
  • 1 small yellow onion, diced
  • 1 shallot, thinly sliced
  • ⅓ cup chopped Italian parsley
  • ¼ cup cognac
  • 5 teaspoons kosher salt
  • 4 cloves garlic, minced
  • 1 teaspoon freshly ground black pepper
  • ⅛ teaspoon pink curing salt (such as Instacure™ #1) (Optional)
  • ½ cup heavy whipping cream
  • ⅓ cup dry bread crumbs
  • 2 eggs
  • ½ cup dried cherries (Optional)
  • ½ cup shelled whole pistachios (Optional)
  • 8 strips bacon, or as needed

Combine cloves, nutmeg, ginger, and cayenne pepper in a small bowl to make spice mixture.

Place pork shoulder, duck meat, chopped bacon, chicken livers, onion, shallot, parsley, cognac, salt, garlic, pepper, 3/4 teaspoon spice mixture, and pink curing salt in a large bowl. Mix thoroughly until evenly distributed. Cover with plastic wrap and refrigerate about 2 hours.

Whisk cream, bread crumbs, and eggs together in a bowl.

Transfer pork mixture to a rimmed baking sheet lined with a silicone mat or parchment. Freeze for 15 to 20 minutes to facilitate grinding the meat.

Grind pork mixture into a bowl using the meat-grinder attachment of a stand mixer. Add dried cherries and pistachios. Add the cream mixture fold gently until just combined.

Arrange bacon strips crosswise in a 9x5-inch loaf pan, letting ends hang over the edges of the pan. Trim some strips to fit the ends of the pan.

Fill pan to the top with the ground pork mixture smooth the top. Cover surface with strips of bacon. Fold side bacon piece edges over the top. Cover with a piece of parchment cut to fit the top of the pan wrap tightly with heavy duty aluminum foil.

Preheat oven to 350 degrees F (175 degrees C).

Transfer pan to a deep pot or Dutch oven. Pour in hot tap water to reach 1/2 to 2/3 of the way up the side of the pan. Cover.

Bake in the preheated oven until an instant-read thermometer inserted into the center reads 155 degrees F (68 degrees C), 1 3/4 to 2 hours.

Transfer pan to a paper-towel lined surface to absorb any moisture. If mixture has risen above the top edge of the pan, press it down with a heavy pan. Remove the aluminum foil, leaving the parchment paper on top. Transfer pan to a paper-towel-lined baking dish. Cut a piece of cardboard to be slightly smaller than the top of the pan. Wrap with aluminum foil and place on the parchment paper. Press down with weights like canned food.

Refrigerate at least 8 hours to chill and compress the pate.

To unmold the pate, pour very hot water into a large bowl. Dip mold into hot water for 1 to 2 seconds. Turn out onto a paper-towel-lined dish chill again before slicing.


Farm Shops near London

The following farm shops in London sell ingredients used in Ham Hock Terrine:

La Fromagerie

As you enter into LA FROMAGERIE you see what is essentially a market place fresh fruit and vegetabl

Gonalston Farm Shop

Our farm shop offers the finest quality traceable products, including organic and locally grown f.


Method

In a large mixing bowl combine the sausage meat and the chopped livers from the game.

Next add the breadcrumbs, egg, parsley, thyme, juniper berries and garlic. Then the wine and brandy, season with the salt and pepper and mix everything together thoroughly, preferably with your hands.

Cut the game meat into roughly same-size strips, about 2 fingers thick.

In a heavy-based frying pan heat the fat or oil and fry the game pieces for 2 minutes until nicely browned.

Line a loaf tin or ceramic terrine dish with the stretched rashers of streaky bacon. Add a layer of forcemeat followed by a layer of game meat, then a layer of forcemeat followed by another layer of game meat. (If you like, you can put the same kind of meat in each layer, ie a layer of rabbit, a layer of pigeon and then a layer of pheasant). However many layers you make (I usually go for three) be sure to finish with a layer of the forcemeat.

Fold the exposed strips of bacon over the top of the terrine and cover well with kitchen foil. If your terrine dish has a lid on it so much the better.

Place the terrine dish in a roasting tin half-filled with hot water. Cook in the oven at 160C/325F/Gas 3 for approximately 1½-2 hours. Test with a skewer to see if it is cooked, if the skewer does not come out of the terrine piping hot then it is not ready.

For the best possible texture and easy slicing, your terrine should be pressed as it cools. Find a piece of wood or plastic that fits snugly inside the terrine dish and weigh it down with a brick or two. (Another similar size dish or loaf tin with a brick inside often does the trick, but wrap it in cling film if you're using a tin.) Leave the terrine until completely cold for several hours or overnight.

To serve the terrine, slice it thickly with a very sharp knife, put on a plate with a small salad of lightly dressed green leaves and a blob of good fruit chutney. Serve with hot toast.