Gordon Ramsay’s Ham Hock Terrine Recipe [+Tips & Tricks]

If you’re looking for a dish that combines rustic charm with gourmet flair, Gordon Ramsay’s Ham Hock Terrine is the perfect choice-it offers tender, flavorful pork with a rich, savory texture that’s sure to impress at any gathering.

What Is Gordon Ramsay’s Ham Hock Terrine

Gordon Ramsay’s Ham Hock Terrine is a sophisticated yet rustic dish made from slow-cooked, tender ham hocks combined with rich, flavorful seasonings and set into a gelatinous, hearty terrine. This terrine is a classic example of French charcuterie with a modern twist, designed to showcase the natural flavors of the meat, while offering a delightful contrast between the tender meat and firm jelly-like consistency. The dish is typically served cold, sliced into thick pieces, and often paired with pickles, crusty bread, or a tangy mustard.

Gordon Ramsay’s Ham Hock Terrine Recipe

Ingredients Needed

To create Gordon Ramsay’s Ham Hock Terrine, you will need the following ingredients:

• 2 ham hocks (preferably fresh, not smoked)
• 1 onion, peeled and halved
• 2 garlic cloves, smashed
• 1 carrot, peeled and halved
• 1 celery stalk, cut into pieces
• 2 bay leaves
• 2 sprigs thyme
• 1 tsp black peppercorns
• Salt, to taste
• 1 tbsp white wine vinegar (for flavor balance)
• 1 tbsp gelatin powder (to help set the terrine)
• Chopped fresh herbs (such as parsley, to add freshness)
• 4 slices of bacon (optional, for added richness)
• Mustard or pickles (for serving, optional)

Equipment Needed

To prepare this dish, you’ll need a few essential tools:

• Large saucepan or Dutch oven for slow-cooking the ham hocks
• Fine mesh sieve for straining the broth
• Terrine mold or loaf pan (for setting the terrine)
• Sharp knife for chopping and slicing
• Large mixing bowl for combining the shredded meat with the gelatin and seasonings
• A heavy object (like a weight or tin can) to press the terrine while it sets, ensuring a compact and firm texture
• Cling film (plastic wrap) for covering and wrapping the terrine as it sets in the fridge

How To Make Gordon Ramsay’s Ham Hock Terrine?

1. Prepare The Ham Hocks

   • Place the ham hocks in a large saucepan or Dutch oven. Add the onion, garlic, carrot, celery, bay leaves, thyme, peppercorns, and a pinch of salt. Fill the pot with water to fully submerge the ham hocks.
   • Bring the mixture to a boil, then reduce the heat to low. Simmer gently for 2-3 hours, or until the ham is tender and falls off the bone.
   • Once the ham hocks are cooked, remove them from the pot. Strain the broth, discarding the vegetables and herbs. Set the broth aside for later use.

2. Shred The Meat

   • When the ham hocks are cool enough to handle, remove the meat from the bones. Shred the meat into small pieces, ensuring you remove any excess fat or cartilage.

3. Prepare The Gelatin

   • In a small bowl, sprinkle the gelatin powder over a few tablespoons of the reserved broth and let it bloom (hydrate) for a few minutes. Gently warm the gelatin mixture until it dissolves.

4. Assemble The Terrine

   • In a large mixing bowl, combine the shredded ham with the dissolved gelatin and a bit of the broth. Add the white wine vinegar and fresh herbs for added flavor. Mix well to ensure the meat is evenly coated and moist.
   • If you prefer an added layer of richness, you can fold in finely chopped bacon or other cured meats at this stage.

5. Set The Terrine

   • Line a terrine mold or loaf pan with plastic wrap. Carefully spoon the ham mixture into the mold, pressing it down to remove air pockets. Use a weight to press the terrine, ensuring it is compact and uniform in texture.
   • Cover the top of the terrine with more plastic wrap and refrigerate it for several hours, or overnight, to allow the terrine to set and firm up.

6. Serve

   • Once the terrine has set, carefully remove it from the mold and slice it into thick, even pieces. Serve with mustard, pickles, or fresh bread for a delightful appetizer or main dish.

Expert Tips

• Flavor Balance: Make sure to taste the broth as you simmer the ham hocks. Adjust the seasoning to your liking with additional salt or pepper. A splash of vinegar helps balance the richness of the ham.
• Gelatin Consistency: If you prefer a firmer terrine, you can increase the amount of gelatin used. However, be cautious as too much gelatin can make the terrine overly firm and less pleasant to eat.
• Advanced Preparation: The terrine can be made a day or two in advance, and it actually improves in flavor as it sits. Allowing it to rest in the fridge helps the flavors meld together and the texture to set perfectly.
• Serving Suggestions: The terrine pairs wonderfully with tangy accompaniments like Dijon mustard, cornichons, or a fresh green salad with a light vinaigrette.

Gordon Ramsay’s Ham Hock Terrine is the epitome of hearty comfort food elevated into a refined dish. It showcases the beauty of slow-cooked pork and fresh herbs, all encapsulated in a delightful jelly-like texture.

Whether you’re entertaining guests or simply treating yourself to a cozy meal, this terrine is bound to be a showstopper. With its depth of flavor and satisfying textures, it’s a dish that demonstrates both skill and patience in the kitchen, making it an ideal centerpiece for any culinary enthusiast’s repertoire.

Easy Recipe Variations For Gordon Ramsay’s Ham Hock Terrine

While Gordon Ramsay’s original ham hock terrine recipe emphasizes slow-cooked hocks, aromatic vegetables, and a beautifully balanced jelly set with the cooking liquor, there are numerous ways to adapt this dish to suit your pantry, preferences, or creative flair.

1. Herbaceous and Bright:

   Add chopped fresh herbs like parsley, chervil, tarragon, or chives to the shredded ham before setting it in the terrine mold. This adds a pop of color and a bright, spring-like freshness.

2. Root Vegetable Remix:

   For a rustic twist, incorporate finely diced, blanched root vegetables such as celeriac, carrot, or parsnip. These not only enhance the texture but add a gentle sweetness that complements the saltiness of the ham.

3. Spiced and Pickled:

   Elevate the terrine with mild spices – think crushed coriander seeds, juniper berries, or a hint of smoked paprika. Alternatively, layer in thin slices of pickled shallots, gherkins, or cornichons for a punchy contrast that cuts through the richness.

4. Pulled Pork Fusion:

   Substitute half the ham hock with slow-cooked pulled pork shoulder for a more robust, meatier flavor. A hint of mustard or cider vinegar in the mix can marry the two meats beautifully.

5. Vegetarian ‘Terrine’:

   While it diverges from tradition, you can make a vegetarian version using cooked lentils, roasted mushrooms, and vegetables set in an agar-based jelly flavored with smoked paprika and mushroom broth – perfect for guests with dietary restrictions but a taste for sophistication.

Best Practices To Store Leftovers

Ham hock terrine is a dish that not only stores well but actually improves with time, allowing the flavors to deepen and marry. That said, proper storage is key to preserving both taste and safety.

1. Cooling and Wrapping:

   After serving, promptly return any unused portion of the terrine to the refrigerator. Wrap it tightly in plastic wrap or store it in an airtight container to prevent it from absorbing fridge odors or drying out.

2. Shelf Life:

   Properly stored, the terrine can last for up to 5 days in the refrigerator. For optimal texture and flavor, consume within the first 3 days.

3. Freezing Tips:

   Yes, you can freeze ham hock terrine!

   Slice it first, then wrap individual portions tightly in cling film followed by foil. Freeze for up to 2 months. To serve, defrost slowly in the refrigerator overnight – never at room temperature – to retain the integrity of the jelly and meat.

4. Refreshing the Terrine:

   When serving leftovers, allow slices to sit at room temperature for 10-15 minutes. This softens the jelly slightly and brings out the full flavor of the meat.

What Goes Well With Ham Hock Terrine?

The true beauty of a terrine lies in its versatility – it’s just as at home on a picnic table as it is at a fine-dining affair. To round out your experience, consider pairing with the following:

1. Bread and Butter, Reinvented:

   Serve with thick slices of crusty sourdough, rye, or a toasted brioche. For a decadent edge, offer a pat of herb butter, whole grain mustard, or even a sharp mustard aioli.

2. Tangy Accents:

   A tangy chutney – such as apple, fig, or tomato – offers a beautiful counterbalance to the richness of the terrine. Alternatively, a spoonful of sharp piccalilli or quick-pickled onions adds both zing and visual flair.

3. Fresh and Bitter Greens:

   Offset the fattiness of the ham hock with a salad of peppery arugula, frisée, or radicchio, lightly dressed in a mustard vinaigrette. The bitterness helps cleanse the palate.

4. Drinks to Complement:

   Sparkling wine or dry cider is ideal for cutting through the terrine’s richness. For a wine pairing, a chilled Chenin Blanc or light Pinot Noir provides fruit-forward acidity that won’t overpower the dish.

5. Cheese Platter Add-On:

   When serving the terrine as part of a larger spread, pair it with nutty hard cheeses like Comté or aged Gruyère, and a scattering of toasted walnuts for texture.

Conclusion

Gordon Ramsay’s ham hock terrine is a masterclass in timeless elegance and rich, slow-cooked comfort. While the base recipe is a celebration of technique and flavor, it’s also a fantastic canvas for creativity. Whether you infuse it with herbs, spice it with pickles, or reinterpret it for vegetarian tables, this dish stands proudly as a centerpiece or a simple indulgence.

Stored properly, it lends itself to elegant leftovers or frozen future feasts. And when paired with thoughtful sides – from crusty bread to chilled wine – it transforms any meal into a sensory experience. A terrine like this doesn’t just feed the body; it tells a story of tradition, transformation, and taste.

FAQs

What Is The Main Ingredient In Gordon Ramsay’s Ham Hock Terrine?

The main ingredient is ham hock, which is a flavorful and inexpensive cut from the lower leg of a pig. It’s typically simmered until tender and then shredded for use in the terrine.

How Long Does It Take To Cook The Ham Hocks For The Terrine?

Ham hocks should be simmered gently in a stockpot for approximately 2.5 to 3 hours until the meat is tender enough to fall off the bone. The slow cooking also imparts rich flavor to the broth used in the terrine.

What Type Of Stock Is Best For This Recipe?

A light chicken stock or vegetable stock is ideal. Gordon Ramsay often enhances the flavor by adding aromatic vegetables like leeks, carrots, onions, and herbs such as thyme and bay leaf.

Does The Terrine Require Gelatin, And If So, Why?

Yes, gelatin is essential to help the terrine set properly. The natural gelatin from the ham hocks often suffices, but some recipes include extra leaf gelatin to ensure a firm texture when sliced.

Can This Terrine Be Made In Advance?

Absolutely. In fact, it is recommended to prepare it at least a day in advance. This allows it to set properly in the refrigerator and develop deeper flavors.

What Kind Of Mold Or Dish Is Typically Used For Setting The Terrine?

A traditional loaf tin or terrine mold lined with plastic wrap is ideal. The wrap makes it easier to lift the terrine out once it’s set.

How Should The Terrine Be Served?

Gordon Ramsay usually serves it cold, sliced thickly, with accompaniments such as crusty bread, pickled vegetables, and a sharp mustard or chutney to balance the richness.

Can Vegetables Or Herbs Be Added To The Terrine?

Yes, finely chopped parsley, chives, or tarragon can be mixed into the shredded meat for added freshness and color. Some variations also include diced carrots or leeks for texture.

Is There A Recommended Wine Pairing For This Dish?

A crisp white wine like a Sauvignon Blanc or a dry Riesling pairs well with the saltiness and richness of the ham hock terrine. A light-bodied red like Pinot Noir can also complement it nicely.

How Long Can The Ham Hock Terrine Be Stored?

When kept tightly wrapped in the refrigerator, the terrine can last up to 4-5 days. It’s not suitable for freezing, as the texture may become watery upon thawing.