July Recipe of the Month – Smoked Ham Hock Terrine

The Whitehouse terrine 2015 small

This month’s recipe has been provided by The Whitehouse

These quantities makes one terrine.


4 large smoked ham hocks

2 large carrots peeled

3 sticks of celery peeled

1 bunch of parsley finely chopped

2 tbsp of whole grain mustard

6 slices of Ayrshire ham (thin)


Place the ham hocks in a large pan of cold water and bring to a rapid boil for 5 minutes

Spoon the ham hocks out and place in a fresh pan of cold water. Bring to boil and then simmer for 4-5 hours.

Add the vegetables 30 minutes before the end of the simmering. Once cooked, leave to cool slightly in the stock.

In a separate pan reduce 4 ladles of the stock by half.

Once cool enough to handle remove the ham meat from the bones (try not to break the meat up too much) and place in a mixing bowl with the cooked vegetables, mustard, parsley and some hock skin chopped up. Mix with a ladle or two of the reduced stock, season with pepper (not salt).

When everything is nicely mixed, place into a terrine lined with cling film and Ayrshire ham. Cover and pop a weight on top.

Chill in the fridge for at least 24 hours.



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