Main content

Smoked Ham Hock Terrine

This incredible dish by Chef Colin Fassnidge is best enjoyed with a cold glass of Matilda Bay Dirty Granny!


  • 2 smoked ham hocks

  • 1 onion

  • 2 carrots (keep whole during cooking process)

  • 2 sticks celery

  • 1 bay leaf

  • 5 black peppercorns

  • ¼ bunch thyme

  • ¼ bunch rosemary

  • 1 litre Matilda Bay Dirty Granny apple cider

  • 100gms cornichons

  • 60gms washed baby salted capers

  • ½ bunch flat leaf parsley

  • 1 lemon zested

  • 20mls sherry vinegar

  • Pink salt

  • Cracked black pepper


  • 1.

    Roughly chop vegetables apart from the carrots, leave these whole for later.

  • 2.

    In a large pot put smoked hocks, vegetables and aromats.

  • 3.

    Cover with Matilda Bay Dirty Granny matured apple cider, bring to the boil and simmer until bone is easily removed. About 3 hrs.

  • 4.

    Let hocks cool in stock before picking the meat off the bones.

  • 5.

    Strain stock through fine strainer. Take 1 litre of stock and reduce to 250mls.

  • 6.

    Finely chop cornichons and washed capers, roughly chop parsley and fold both through the hock meat.


Cooking time: 4 hours

» Metric Converter


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings