Ham Hock Terrine With Watercress And Pommery Mustard

Russell Brown

Russell Brown

8th April 2013
Russell Brown

Ham Hock Terrine With Watercress And Pommery Mustard

Sienna 10th Anniversary RecipesHam Hock Terrine With Watercress And Pommery Mustard
Photography by Richard Budd (C) 2013


  • App 20 portions
  • 2 ham hocks
  • 1 small leek
  • 1 small onion
  • 1 stick celery
  • 1 carrot
  • 2 bay leaves
  • 10 peppercorns
  • 2 tbs flat parsley, chopped
  • 1tbs Pommery mustard
  • 200g watercress, picked to fine sprigs
  • 10g micro parsley
  • 120g mayonnaise
  • 70g creme fraiche
  • 20g Arbequina olive oil
  • 20g Pommery mustard


Rinse the ham hocks and place in a deep pan with the mirepoix veg, bay and peppercorns. Cover with cold water and bring to a boil. Skim well and reduce the heat to a simmer. Cook until the hocks are tender; the small bone should pull out cleanly. Allow to cool in the liquid for an hour. Remove the hocks and when cool enough to handle remove the skin and fat reserving about 75g of the more solid fat. Take the meat off the bone and clean of any sinew, ligaments or tough pieces. Roughly chop the meat and then dice the fat. Pass the cooking liquid and reduce 2l to around 150ml. Add enough of the reduced cooking liquid to the ham to bind it. Add the mustard and flat parsley, season to taste.
Divide the mix in two and with cling film form into cylinders around 30mm in diameter. Compress by wrapping in foil and twisting the ends tightly. Chill to set.
For the cream, combine all the ingredients and season if necessary.
Plate 2 1.5cm slices of the terrine with the mustard cream and a small salad.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.