Ham Hock & Apricot Terrine

Starter | Serves 6 people | Prep/Cooking time: 7 Hours

Go Back to Cook Book
Ham Hock & Apricot Terrine


  • 1
    The Terrine
    Soak ham hocks in cold water for 2 hours. Then refresh water. Halve the onion and add to the pot with the carrot, garlic, bay leaves and pepper corns. Bring to the boil and simmer for 3 hours until the meat falls off the bone. Remove hocks from the liquor and strain it. Reduce liquor by three-quarters. This will form the jelly to set the terrine.
  • 2
    Remove the meat from the bones, discarding skin. Flake the meat but keep some nice chunks and add apricots to form the terrine. You can use a loaf tin. Line it with cling film. Press the meat into the tin and gently pour the cooking liquor over it. Place in fridge for 3 - 4 hours and allow to set.
  • 3
    Juice the beetroot using a smoothie juicer. Reduce the white wine vinegar by � and whisk it into the egg yolks. Pour into the rapeseed oil. Do it slowly over a pot of simmering water in order to cook the egg. When it starts to thicken add the beetroot juice. Repeat until all oil is mixed in.
  • 4
    To Serve
    Slice the terrine. Dot mayonnaise around the plate. Serve with crusty bread and a fresh salad on the side.


Add Your Comment

There are currently no comments for this recipe; be the first.

Add Your Comment


  • 2 ham hocks
  • 100g chopped apricots
  • 1 onion, halved
  • 1 carrot, chooped
  • 1 garlic clove, halved
  • 4 bay leaves
  • 10 peppercorns
  • 2 egg yolks
  • 250g rape seed oil
  • 50ml white wine vinegar
  • 2 beetroots sliced