ham hock terrine

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Extremely colorful, I know I like hocks and trotter, I like everything else that you put in so it would just have to be good.!

Looks really great my friend. Congrats
Parsley mix is really fresh,clean sort of counterpoint to the ham & jelly.
I think this is the traditional French version,simple home style . You can take it upmarket with extra ingredients only thingI would try differently is mix it all up without layering it just to see what that's like.
 
Splendid images of greens, jelly and meat. Wish I could sample too.

Love the rustic/crunchy approach. Not everything tastes better after being pulverized. I like pate style terrine too...but this is the mother of them all.

Cold dish alfresco lunch...life doesn't get better than that.
 
With you on the non pulverised .The meat runs north south so to speak so sort of splits into bits along those lines.

I can understand that you could do fancy with extra veg but I think you run the risk of muddying the flavours . This is just,hock,jelly,parsley mix .If it aint broke don't fix it.

Glad you liked it.
 
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 Outstanding job!!!

It looks really good!

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Pulled the mixture of hocks & ribs out of the smoker after 9 hours .
A little dark but easy to trim.
Gave it a big of taste test,just fine.
This is more of a European / British style of doing things ,well my take on it anyway .
It will be soup season here if it ever gets cold ! Or I could just make more terrine.
 
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Went a bit to long.Outside light shorted out on the list of to do soon. Trying to see the colour on everything with a torch.
Just a matter of trimming the skin.
I had the MES loaded up to the max.
 
 
That looks great man! The parsley mix makes it look a lot better than the plain ones I make 
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  Nice job! 
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Glad you liked it.I haven't made one this way before. It had a nice fresh clean contrast with the parsley mix. 

Only thing I would revisit is add some lemon zest to the parsley mix & try just mixing it altogether rather than layering it.

I think serving it with some lightly pickled veg like radish,onion,fennel,carrot would be pretty special.

I have reloaded on hocks & bits so I will tinker with it a bit in the future.
 
Parsley is such a great herb ,I thought it was the key. Not overpowering,hard to overdo.I cooked the shallots just soften them with the garlic.
I will have the last of it for lunch tomorrow. I don't want to over think it.Its just a bit of a farm house classic, classics are classics for a reason.
Looking forward to what you turn out.
 
Hi Mick!

So sorry to be late to your terrine party!  I haven't had much free time recently due to work and school, so I'm sure I have missed many incredible threads.  But I've now finished up my spring term classes and so have a few weeks to catch up with SMF and do some cooking.  

Your terrine looks just gorgeous.  The colors are beautiful and I bet the parsley mix really brightens up the ham flavor.  I particularly love the picture of that trotter jelly!  I love having trotter jelly lying around…IMHO it makes the best stock for braising greens, gives them a lovely silky mouth feel and of course a great flavor.  

My local library has a copy of Pork and Sons that I need to go check out now.  Thanks for mentioning it.

Thanks for a fabulous post, Mick!!  Hope you are enjoying your Aussie autumn and that all is well with you and your GF!

Clarissa
 
Glad you liked it Clarissa. 

Pork & sons is a great book ,very Nose to Tail. 

I think that ham hock terrine has a few variations between the UK & France.

I went with taste first & foremost.I saw a few that looked like geometric patterns with carrot,leek etc .
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Bit to fancy for me.
 
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