Ham Hock Terrine with Piccalilli A Traditional British DelicacyHam hock terrine with piccalilli is a classic dish that showcases the best of British comfort food. The terrine, made from tender ham hocks, is paired with piccalilli, a tangy and spicy English condiment, creating a combination of rich, savory flavors and refreshing acidity. Whether served as a starter at a formal dinner or enjoyed as part of a casual lunch, this dish is sure to impress.
In this topic, we will explore the history, preparation, and variations of ham hock terrine with piccalilli. You’ll also find helpful tips on how to perfect this dish, ensuring a flavorful and satisfying experience for you and your guests.
What is Ham Hock Terrine?
A terrine is a French dish traditionally made by layering or cooking various ingredients in a loaf-shaped pan. In this case, ham hocks pork cuts from the lower leg are used as the main ingredient. The slow-cooked meat becomes tender and flavorful, making it the perfect base for a terrine.
Ham hocks are often braised to extract their full flavor. The rich, fatty nature of ham hocks results in a melt-in-your-mouth texture that complements the zesty, crunchy piccalilli served alongside. Once the hocks are cooked, the meat is shredded and combined with herbs, spices, and a little fat to form a rich, savory terrine.
The Role of Piccalilli
Piccalilli is a traditional English condiment made from pickled vegetables, often including cauliflower, gherkins, onions, and mustard seeds. Its tangy, vinegary bite provides a perfect contrast to the richness of the ham hock terrine. The spice from the mustard and the crunch of the vegetables add depth and texture, making the combination an ideal pairing.
Piccalilli adds an exciting element to the dish, balancing the heavy, savory flavors of the ham with its sharp acidity. The contrast of flavors makes this dish particularly appealing to those who enjoy vibrant, well-balanced meals.
Ingredients for Ham Hock Terrine with Piccalilli
To make a ham hock terrine with piccalilli, you’ll need the following ingredients
For the Ham Hock Terrine
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2 ham hocks (about 1.5-2 lbs)
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1 medium onion, quartered
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2 garlic cloves, crushed
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1 bay leaf
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2 thyme sprigs
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4 cups of chicken stock (or water)
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2 tablespoons of mustard (Dijon or English mustard)
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1 tablespoon of gelatine powder
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Salt and pepper to taste
For the Piccalilli
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1 small cauliflower, broken into florets
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1 cup gherkins or small pickles, chopped
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1 small onion, finely chopped
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1/2 cup mustard seeds
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1/4 cup sugar
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1 cup white wine vinegar
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1 tablespoon turmeric
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1/2 teaspoon ground ginger
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Salt to taste
Step-by-Step Instructions for Making Ham Hock Terrine
1. Preparing the Ham Hocks
Start by placing the ham hocks in a large pot. Add the onion, garlic, bay leaf, and thyme to the pot. Pour in the chicken stock (or water) to cover the ham hocks. Bring the mixture to a boil, then lower the heat and let it simmer for about 2-3 hours, or until the meat is tender and falling off the bone.
Once the ham hocks are cooked, remove them from the pot. Let them cool for a few minutes, and then shred the meat off the bones. Be sure to discard any fat, skin, or bones. Set the shredded ham aside.
2. Making the Terrine
While the ham hocks are cooling, dissolve the gelatine powder in a small amount of warm water according to the package instructions. Once the gelatine has dissolved, stir it into the shredded ham.
Add mustard, salt, and pepper to the shredded ham mixture. Mix thoroughly to ensure the flavors are evenly distributed. If the mixture is too dry, add a little bit of the cooking liquid from the ham hocks to moisten it. Press the ham mixture into a terrine or loaf pan, making sure to pack it tightly.
Cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight. This allows the terrine to set and firm up, making it easier to slice.
Preparing the Piccalilli
While the ham hock terrine is chilling, you can prepare the piccalilli. In a large saucepan, combine the cauliflower florets, gherkins, and onion. Add the mustard seeds, turmeric, ground ginger, and sugar. Pour in the white wine vinegar and bring the mixture to a boil.
Simmer the piccalilli for about 20 minutes, or until the vegetables are tender but still slightly crunchy. Taste and adjust the seasoning with salt if necessary. Let the piccalilli cool completely before serving. The flavors will continue to develop as it sits.
Assembling the Dish
Once the ham hock terrine has set and the piccalilli is ready, it’s time to assemble the dish. Carefully turn the terrine out onto a serving platter and slice it into thick pieces. Serve each slice with a generous spoonful of the homemade piccalilli on the side.
Serving Suggestions
Ham hock terrine with piccalilli is a versatile dish that can be served in a variety of ways. Here are some ideas for how to enjoy it
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As a Starter Serve the terrine with piccalilli as part of a formal dinner or festive meal. Pair it with some crusty bread or crackers for a delicious appetizer.
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In a Sandwich For a more casual meal, spread some piccalilli on a sandwich or toasted bun and add a slice of ham hock terrine. The combination makes for a savory and satisfying sandwich.
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With a Salad Serve the terrine with a side of mixed greens or a simple potato salad. The freshness of the salad contrasts nicely with the richness of the terrine.
Variations of Ham Hock Terrine
While the traditional recipe uses ham hocks, there are several variations you can experiment with to suit your preferences
1. Vegetarian Version
For a vegetarian take on the terrine, you can substitute the ham hocks with roasted vegetables or mushrooms. The rich, umami flavor of mushrooms, in particular, can mimic the hearty nature of the ham.
2. Adding Herbs and Spices
Feel free to experiment with different herbs and spices in both the terrine and the piccalilli. Herbs like rosemary or sage can add an aromatic flavor to the ham, while additional spices such as coriander or cumin in the piccalilli can introduce an exciting twist.
Tips for Perfect Ham Hock Terrine with Piccalilli
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Let the Terrine Set It’s important to give the terrine plenty of time to chill and set. This helps the flavors meld together and ensures the terrine holds its shape when sliced.
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Use Fresh Ingredients Fresh, high-quality ingredients will make a noticeable difference in the final dish. Freshly made piccalilli, for example, will taste much better than store-bought versions.
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Adjust the Sweetness of the Piccalilli If you prefer a sweeter piccalilli, feel free to adjust the amount of sugar. Similarly, if you prefer a spicier condiment, add more mustard or chili flakes.
Why You’ll Love Ham Hock Terrine with Piccalilli
This dish is a true celebration of British culinary traditions. The ham hock terrine is rich, hearty, and comforting, while the piccalilli provides a sharp, tangy contrast that cuts through the richness. Together, they create a well-balanced dish that’s perfect for any occasion. Whether you’re hosting a dinner party or preparing a special family meal, ham hock terrine with piccalilli is sure to be a crowd-pleaser.
Ham hock terrine with piccalilli is a delicious and satisfying dish that combines savory, tangy, and spicy elements. It’s a perfect example of how simple ingredients, when prepared with care, can create a meal that is both comforting and exciting. Whether you’re preparing it for a special occasion or as part of a weekend feast, this dish is sure to impress with its rich flavors and perfect balance. Enjoy making this traditional British delicacy at home and share it with family and friends.