Ham Hock Rillettes Recipe

Ham hock rillettes with pistachio salt

  • serves 8
  • Easy

This recipe for ham hock rillettes with pistachio salt comes from Salt and Honey in London and makes a great dinner party starter



  • smoked ham hocks 2
  • coriander seeds 1 tsp
  • black peppercorns 1 tsp
  • bay leaf
  • onion ½, peeled and chopped
  • carrot 1, peeled and chopped 
  • celery 2 stalks, chopped 
  • chives a small bunch, chopped
  • salted butter 200g, at room temperature 
  • flat-leaf parsley a small bunch, finely chopped
  • thyme leaves 1 tsp 
  • garlic chopped to make 1 tsp
  • shelled pistachios a handful
  • sea salt flakes
  • crusty bread toasted to serve
  • olive oil


  • Step 1

    Wash the ham hocks, put them in a large pan and cover with cold water. Add the coriander seeds, black peppercorns, bay leaf, onion, carrot, celery and chives. Cover with a lid and simmer the ham for 3-4 hours, or until the meat comes away from the bone.

  • Step 2

    Remove the ham from the poaching liquid with a slotted spoon and leave until it’s cool enough to handle. Once cooled, remove the skin from the ham and, with clean hands,  shred the meat into small chunks. 

  • Step 3

    Mix the butter, parsley and thyme in a bowl, then add the shredded ham, and season with salt and pepper. Pack the mixture into a sealable container, smoothing over the surface. Cover and leave in the fridge overnight.

  • Step 4

    Toast the pistachios in a pan over a medium heat until golden, then grind them in a small blender with a pinch of sea salt flakes.

  • Step 5

    To serve, leave the rillettes out of the fridge for 20 minutes, to soften, then heap a spoonful each onto plates and sprinkle the pistachio salt on top. Serve with toasted crusty bread, drizzled with a little olive oil.

Nutritional Information

  • Kcals 488
  • Carbs 2g
  • Protein 46.1g
  • Fat 32.7g
  • Salt 5.3g
  • Saturates 16.8g
  • Fibre 0.7g