Smoked hock terrine, egg sauce and cucumbers

By Chef Jo Barrett



  • 2.5 kg smoked hock on the bone
  • 1 brown onion
  • 1 carrot
  • 1 bulb garlic
  • 1 small bunch of sage
  • 1 small bunch of thyme
  • 40g chopped dill
  • 30g chopped chives
  • 30g chopped parsley
  • 35g seeded mustard
  • 55g cornichons, finely chopped

Egg Sauce

  • 4 eggs
  • 1 tablespoon chopped chives
  • 1½ tablespoons mayonnaise
  • 1½ tablespoons crème fraîche


  1. 1.
    There are two ways of cooking the hocks for this terrine and either way works fine. Option one: place the hocks, roughly chopped onion, carrot, halved garlic bulb and herbs into a braising dish. Cover the hocks with water, cover the dish with a lid and pop into an over at 90°C over night or for 7-8 hours until the meat falls away from the bone.
  2. 2.
    Option two: place the same ingredients into a large pot, cover with water and hold at a gentle simmer on a low heat on the stove. Make sure the water is covering the hocks at all times and cook until the meat falls away from the bone, about 3-4hours.
  3. 3.
    Remove the hocks from the stock and allow to cool slightly till it’s cool enough to handle. Strain the vegetables from the stock and retain the broth. Reduce further by gently simmering. This is a great base for soup and delicious seasoned with a little salt and apple cider vinegar.
  4. 4.
    Remove the pork from the bone and roughly chop. Mix in the herbs, mustard and cornichons; season to taste with salt. Line a loaf tin with two layers of plastic wrap, press firmly into the sides and corners of the tin so you get a well shaped terrine. You will need to have some plastic overhanging the sides so you are able to remove the terrine once set.
  5. 5.
    Press the mix into the lined loaf tin removing any air bubbles and making sure it’s pressed in evenly. Cover the terrine with the overhanging plastic and press the terrine with weighted loaf tin. The more weight the better. Place in the fridge to set.
  6. 6.
    Egg Sauce: Place eggs into a small pot of gently simmering water for 10 minuets. Cool and peel the eggs. Using a box grater, grate the eggs on the coarse side. Mix in the mayonnaise, chives and crème fraîche. Season to taste.
  7. 7.
    To serve, remove the cooled pressed terrine from the loaf tin. Slice and serve with egg sauce, sliced cucumbers and pickles, toast and a cup of ham hock broth.