Ham Hock and Cranberry Terrine

Ham hock is a popular meat in the French region of Alsace, making it the perfect ingredient for our French-inspired ham hock terrine recipe. The addition of cranberries makes it a perfect party food for the festive season; we recommend making it the centrepiece of the table and letting guests help themselves, along with a few ice cold bottles of Kronenbourg 1664.

Although this ham hock recipe takes a little while to prepare, it can be kept in the fridge for up to a week, making it an ideal make-ahead food. This delicious terrine is a great alternative to the traditional Sunday roast, and it’s a great way to bring the taste of Alsace to your table. Bon appétit!


Number of servings – 10
  • • 2kg ham hocks
  • • 15 rashers of bacon
  • • 60g fresh parsley
  • • 2 gelatine leaves
  • • 300ml stock (ham is best)
  • • 60g dried cranberries
  • • 30g shelled pistachio (optional)


  1. Put the ham hocks in a large saucepan and cover with water. Bring to the boil then simmer for around three hours. Remove the ham from the water and leave it to cool.
  2. Line a loaf tin with the bacon rashers. Let the rashers hang over the side of the tin.
  3. Preheat the oven to 200C/Gas Mark 6.
  4. Remove the ham from the bone, shredding into chunks as you do so, and place it in a large bowl. Combine with the parsley, pepper, dried cranberries, and the pistachios if you want.
  5. Press this mixture into the loaf tin.
  6. Prepare the gelatin as instructed on the packet, then add this to your stock, warming gently until the gelatin has dissolved.
  7. Pour the stock over the terrine and fold the overhanging bacon rashers over the top.
  8. Place the loaf tin in a deep cooking tray filled with a couple of inches of water from the kettle. Cook in the oven for an hour and fifteen minutes.
  9. Remove from the oven and leave to cool a little. To serve, remove from the loaf tin and slice thickly.


Tip: Dress this ham hock recipe up by serving with a selection of pickles (such as gherkins), salad, and stuffing for a brilliant part food that’s great for lunch or dinner.

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