Ham Hock and Chicken Terrine

Ham Hock and Chicken Terrine

Ham hock terrine is a classic. Easier to make than it looks, it is hugely versatile and perfect for a starter, light meal, or picnic. It’s also a very adaptable recipe; you could use rabbit, or smoked chicken, different herbs, add vegetables, or even go full vegetarian with it. As long as the main ingredients are cooked, all variations are made using the same method. I prepared this ham hock and chicken terrine for a Glyndebourne picnic towards the end of the summer. It’s a firm favourite thanks to the simple, clean and fresh flavours. Warm toast, wholegrain mustard and cornichons complement it perfectly.



550g ham hock – cooked and shredded (though have a few large chucks)

550g chicken thighs – skin on and on the bone

80g flat leaf parsley

500ml chicken stock – homemade preferably

2 gelatine leaves

Sea salt



To serve


Warm toast

Wholegrain mustard

Butter – optional


  1. Cook the chicken thighs for 45 minutes at 180°C fan. Then set aside to cool.
  2. Meanwhile finely chop the parsley.
  3. Once the chicken is cool, remove the skin and shred the chicken from the bone. You can now discard the bone and skin.
  4. In a bowl place the ham hock, chicken, parsley and a pinch of salt and pepper. Mix the ingredients through so that they are all evenly distributed.
  5. Put the mixture into a medium size terrine or bread tin. Evenly distribute the mixture through and pat down so the top is flat – don’t pat down too much though, otherwise the stock wont be able to soak in during the next stage.
  6. Warm the chicken stock. As it warms, prepare the gelatine by soaking the leaves in cold water for five minutes or according to the instructions on the packet. Squeeze out the water from the gelatine and add to the still warm stock, stirring it in.
  7. Pour over the stock a little at a time, allowing it to soak in. Stop when it has just reached the top of the terrine. You may not need all the stock.
  8. Cover in cling film and place in the fridge to set over night.
  9. When ready to serve, tip out the terrine and slice.