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Gordon Ramsay Ham Hock Terrine Recipe

Gordon Ramsay Ham Hock Terrine
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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.

Ingredients

Scale

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

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

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

Step 3: Prepare the Stock and Gelatin

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

Step 4: Assemble and Chill

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

Step 5: Serve and Enjoy

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

Find it online: https://gordonramsayeats.com/gordon-ramsay-ham-hock-terrine-recipe/