Smoked Gammon Hock & Parsley Terrine

Indulge in this classic Smoked Gammon Hock & Parsley Terrine, a rustic British favourite bursting with flavour. Made using premium Smoked Gammon Hock (1 kg)

from Nicol Retailer Limited, this dish combines tender, slow-cooked ham with fresh herbs, mustard, and a light, savoury jelly. Perfect for picnics, festive platters, or elegant starters, it’s rich, wholesome, and beautifully balanced. Serve with toasted sourdough, cornichons, and wholegrain mustard for a truly irresistible bite.

Available from Nicol Retailer Limited — your trusted UK supplier for premium British meats and gourmet ingredients.

Course Appetizer, Cold Platter, lunch, Starter

Cuisine English, European, french

Diet Gluten Free

Keyword British starter, ham hock terrine,, Nicol Retailer Limited, parsley terrine, smoked gammon hock

Prep Time 25

Cook Time 2 30

Servings People

Calories 260

Ingredients

1 kg Gammon Hock Smoked 1kg
1 large carrot, roughly chopped
1 onion, quartered
2 celery sticks, chopped
2 bay leaves
1 tsp black peppercorns
1 tbsp wholegrain mustard
2 tbsp chopped fresh parsley
2 tbsp chopped chives
4 gelatine leaves (or 2 tsp powdered gelatine)
100 ml cooking stock (from the hock)
1/2 lemon, juice only
Sea salt & cracked black pepper

Instructions

Simmer the Gammon Hock

Place the smoked gammon hock, carrot, onion, celery, bay leaves and peppercorns in a large pan. Cover with cold water and bring to a gentle boil. Simmer for 2–2½ hours until the meat is falling off the bone.

Shred the Meat

Remove the hock and allow it to cool slightly. Discard the skin and bones, then shred the meat into chunky pieces. Strain and reserve 100 ml of the cooking stock.

Prepare the Gelatine

Soak the gelatine in cold water for 5 minutes (or follow pack instructions). Warm the reserved stock, remove from the heat, and stir in the drained gelatine until dissolved. Add the mustard, lemon juice, parsley and chives.

Assemble the Terrine

Line a loaf tin with clingfilm, leaving enough overhang to cover the top. Layer the shredded gammon into the tin and pour over the herby gelatine mixture. Press down gently to remove air pockets, fold over the clingfilm and chill overnight until set.

Slice & Serve

Turn out the terrine and slice thickly. Serve cold with toasted sourdough, cornichons, and a spoonful of mustard or chutney.

Notes

This Smoked Gammon Hock & Parsley Terrine is a timeless British classic that brings rustic charm and gourmet flair to any table. Using Smoked Gammon Hock (1 kg) from Nicol Retailer Limited, you’ll achieve tender, smoky meat with a beautifully balanced herby flavour.

For best results, cook the gammon slowly until it easily pulls from the bone — this ensures rich flavour and perfect texture. The overnight chill is essential for setting the terrine, allowing the flavours to deepen and the gelatine to firm up properly.

You can prepare this dish up to three days in advance, making it perfect for entertaining, picnics, or festive buffets. Serve straight from the fridge with pickles, mustard, or crusty bread for a traditional presentation.

Pro Tip: Use the leftover cooking stock as a flavour base for soups, sauces, or risotto — nothing goes to waste!

Nutrition