Gordon Ramsay Ham Hock Terrine Recipe

This Gordon Ramsay Ham Hock Terrine is a rustic yet elegant dish made from slow-cooked ham hocks, aromatic herbs, and a rich, savory broth, all set into a beautifully textured terrine. With deep, meaty flavors and a melt-in-your-mouth texture, this dish is perfect for serving as an appetizer with crusty bread, pickles, and mustard. Ready in overnight chilling plus 3 hours of cooking, this classic French-style dish is worth the wait.

What is Gordon Ramsay Ham Hock Terrine?

Ham Hock Terrine is a traditional French-inspired dish where ham hocks are slowly braised with aromatics, then shredded and set in their own gelatinous broth. The result is a firm yet tender terrine that can be sliced and served cold, often with pickled vegetables and mustard for contrast.

Other Gordon Ramsay Recipes

• Gordon Ramsay Sausage Rice
• Gordon Ramsay Butter Chicken
• Gordon Ramsay Lancashire Hotpot
• Gordon Ramsay Coleslaw

Reasons to Try Gordon Ramsay Ham Hock Terrine

• Rich, meaty flavor with a tender, melt-in-the-mouth texture
• A perfect make-ahead dish for entertaining
• Uses affordable ingredients but delivers a gourmet result
• Pairs well with mustard, pickles, and crusty bread
• Traditional French charcuterie at home with minimal effort

Ingredients Needed to Make Gordon Ramsay Ham Hock Terrine

For the Ham Hock Terrine

• 2 ham hocks (about 2 lbs each)
• 1 small onion, halved
• 1 carrot, roughly chopped
• 2 celery stalks, roughly chopped
• 3 cloves garlic, crushed
• 1 bay leaf
• 1 teaspoon black peppercorns
• 1 teaspoon Dijon mustard
• 1 tablespoon white wine vinegar or apple cider vinegar
• 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
• 1 tablespoon fresh parsley, chopped
• 2 ½ cups ham stock (from cooking the hocks)
• 1 packet gelatin (about 2 teaspoons)

For Garnish & Serving

• Whole grain mustard
• Cornichons or pickled onions
• Crusty bread or toasted baguette
• Extra parsley for garnish

Instructions to Prepare Gordon Ramsay Ham Hock Terrine

Step 1: Cook the Ham Hocks

1. Place the ham hocks in a large pot and cover with cold water.
2. Bring to a boil and drain the water to remove excess salt and impurities.
3. Refill the pot with fresh water and add onion, carrot, celery, garlic, bay leaf, and peppercorns.
4. Simmer on low heat for 2.5 to 3 hours until the meat is falling off the bone.
5. Remove ham hocks from the pot and let cool slightly.
6. Strain the cooking liquid, discarding solids, and reserve 2 ½ cups of stock.

Step 2: Shred the Ham and Prepare the Terrine

7. Remove the skin and bones from the ham hocks, keeping only the tender meat.
8. Shred the meat into bite-sized pieces and place in a mixing bowl.
9. Add Dijon mustard, vinegar, thyme, and parsley, then mix well.

Step 3: Prepare the Stock and Gelatin

10. Warm ½ cup of the reserved stock and dissolve the gelatin in it.
11. Mix the gelatin stock with the remaining 2 cups of stock and stir well.

Step 4: Assemble and Chill

12. Line a loaf tin or terrine mold with plastic wrap for easy removal.
13. Layer the shredded ham evenly into the mold.
14. Pour the gelatin-infused stock over the ham, pressing down gently.
15. Cover with plastic wrap and refrigerate overnight until fully set.

Step 5: Serve and Enjoy

16. Turn out the terrine onto a cutting board and slice it into thick portions.
17. Serve chilled with whole-grain mustard, cornichons, and crusty bread.

What Goes Well With Gordon Ramsay Ham Hock Terrine

• Pickled Vegetables (cornichons, onions, or radishes) for acidity
• Whole Grain Mustard for a punchy contrast
• Crusty French Bread to balance the texture
• Light Green Salad with a lemon vinaigrette
• Chilled White Wine (Chardonnay or Sauvignon Blanc) to complement the flavors

Key Tips for Making Gordon Ramsay Ham Hock Terrine

• Cook the hocks low and slow to extract maximum flavor and tenderness
• Use fresh herbs for the best depth of flavor
• Strain the stock well to remove any unwanted bits
• Press down the terrine before chilling to remove air pockets
• Let it chill overnight for the best texture

Creative Variations of Gordon Ramsay Ham Hock Terrine

• Make it spicy by adding crushed red pepper flakes
• Use duck confit instead of ham hock for a gourmet twist
• Add capers or olives for a briny contrast
• Make it smoky by using smoked ham hocks
• Use cider instead of wine vinegar for a sweeter touch

Storage Guidelines for Gordon Ramsay Ham Hock Terrine

• Refrigerate leftovers in an airtight container for up to 5 days
• Freeze for later by wrapping tightly and storing for up to 1 month
• Thaw in the fridge overnight before serving

Reheating Tips for Gordon Ramsay Ham Hock Terrine

• Serve chilled—this dish is not meant to be reheated
• If the terrine is too firm, let it sit at room temperature for 10 minutes before slicing

FAQs

Can I make ham hock terrine without gelatin?

Yes! Ham hocks release natural gelatin when cooked, but extra gelatin helps it set more firmly.

How do I get a smooth, even texture in my terrine?

Press the meat down firmly and pour just enough stock to hold everything together without making it too watery.

Can I add vegetables to my ham hock terrine?

Yes! Finely diced carrots, celery, or leeks can add texture and color.

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