Back to Recipe Menu

A terrine of smoked ham hock en Persille



  • Two or three days before serving, roughly chop the celery, carrot and onion and then put in a large heavy-bottomed pot with the garlic and thyme. Place the ham hocks on top and generously cover with cold water.
  • Then add quite a bit of ground pepper with the bay leaves and simmer until the ham is very tender, topping with more cold water to keep covered as needed. Remove the hocks and, when cool enough to handle, shred the meat, discarding the fat, bones and sinew.
  • Strain and heavily reduce half of the liquid to about 100 ml.
  • Then place the shredded ham, parsley and mustard in a large bowl. Add the reduced liquid and mix well. Taste for seasoning.
  • Line a terrine (or any other suitable dish or individual dishes) with clingwrap. Pour in the mixture, press it in, cover with the plastic and refrigerate for 2 or 3 days.
  • When ready, slice and serve with extra mustard, cornichons and good crusty bread on the side.
  • from The Rectory Hotel in Malmesbury, England




  • 2 celery stalks
  • 1 medium carrot, peeled
  • 1 large onion, peeled
  • 1 large garlic clove, smashed
  • 2 fresh thyme sprigs
  • 2-3 smoked ham hocks
  • sea salt & freshly ground pepper
  • 3 bay leaves
  • 4 heaped tbsp chopped fresh parsley
  • 1 heaped tbsp Dijon grain mustard


Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm