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February 23, 2017

Just Eat It: Ham Hock Terrine

This week from Franklins in East Dulwich, comes a weekend treat!  Enjoy!


  • 1 smoked Ham Hock (from a good butcher)
  • 1 onion
  • 1 carrot
  • 1 head of garlic
  • 1 bunch of flat leaf parsley
  • 2 bay leaves


  • Roughly chop the vegetables
  • Cut the head of garlic in half
  • Put the ham hock and vegetables in a large pan, cover with cold water
  • Slowly bring to the boil
  • Turn down heat and simmer for 3 hours
  • Take the hock out of the water
  • Pick all the meat from the bone
  • Scrape the fat from the skin and mix with the meat
  • Chop the parsley and add
  • Push everything into a bowl or terrine mould (a bread tin works quite well for this)
  • Set in the fridge overnight
  • Slice and serve with toast and pickles