Maple Glazed Ham Hock Terrine


Seasonal / Christmas / Mains / Pork

Maple Ham Hock Terrine on a wooden chopping board
6-8 portions

Ingredients

  • 2 small ham hocks, approx. 1kg each
  • Sunflower oil, for greasing
  • 2 tbsp wholegrain mustard
  • Small handful flat parsley, chopped
  • Small handful chervil, chopped
  • 1 sheet gelatine

For the stock

  • 500ml cider
  • 5 carrots, chopped
  • 3 celery heads, chopped
  • 1 large onion, chopped
  • 3 tbsp maple syrup (preferably amber syrup for its rich taste)
  • 2 bay leaves, fresh or dried
  • 6 thyme sprigs
  • 3 star anise
  • 6 whole peppercorns

Method

  1. Put the ham hocks in a large pan with the stock ingredients. Cover with cold water. Set pan over a high heat and bring to the boil. Reduce heat to a simmer, cook for 2 and a half to 3 hrs or until the meat falls from the bone. Leave to cool in the stock.
  2. Grease a 1-litre terrine mould or loaf tin with the oil, then line with cling film. Remove the hocks, then strain the stock through a fine sieve into a pan. Remove the carrots and celery from the sieve and set aside.
  3. Grease a 1-litre terrine mould or loaf tin with the oil, then line with cling film. Remove the hocks, then strain the stock through a fine sieve into a pan. Remove the carrots and celery from the sieve and set aside.
  4. Grease a 1-litre terrine mould or loaf tin with the oil, then line with cling film. Remove the hocks, then strain the stock through a fine sieve into a pan. Remove the carrots and celery from the sieve and set aside.
  5. Remove from the heat. Meanwhile, soak the gelatine in cold water for 5 mins to soften.
  6. Pour enough of the stock over the ham to just cover. Tap terrine firmly on a hard surface to knock out air pockets, then cover with cling film. Chill for 3-4 hrs or overnight. To serve, remove from the mould and carve into chunky slices.

This chunky, rustic maple glazed ham hock terrine combines baked ham and the subtle sweetness of pure canadian maple syrup and is guaranteed to satisfy.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

Seasonal Recipes

Christmas Recipes

Mains Recipes

Pork Recipes

More about Maple

The colour and flavour of maple syrup changes in subtle ways during the seasonal harvest.

At the start of the sugaring season, the syrup is generally clear, with a light, sweet taste. It becomes darker with a caramelised flavour as the season progresses throughout the spring.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter doesn't contain any butter, or dairy products.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree – that’s all.

Hundreds of Delicious Recipes

Maple is a special addition to any recipe, from starters and snacks to sumptuous desserts. Find one that’s perfect for you, your family and friends.

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