Ham Hock Terrine with Pineapple Relish

Ham hock terrine with spiced pineapple-ginger relish

  • serves 4
  • Easy

A terrific ham hock terrine that would be perfect for a buffet or as a make-ahead dish for last-minute guests. The spicy ginger and pineapple relish makes a great accompaniment to any Boxing Day table of cold cuts and cheeses


Make this ham hock terrine with pineapple relish, then check out our ham hock terrine with piccalilli, pork terrine, vegetarian terrine and more terrine recipes.



  • ham hock 1 large or 2 smaller, about 2kg in total
  • celery 1 stick, roughly chopped
  • onion 1 small, roughly chopped
  • carrot 1, roughly chopped
  • bay leaves 2
  • cider vinegar 200ml
  • caster sugar 250g
  • onions 2, finely chopped
  • fresh ginger 2 tbsp, grated
  • star anise 4
  • pineapple 400g, diced
  • ground ginger 1 tsp
  • yellow mustard seeds 1 tbsp


  • Step 1

    Put the ham hock in a big pan or casserole with the vegetables and bay leaves and cover with water. Bring to the boil, partially cover with a lid and simmer until the meat falls from the bone – about 3 hours. Keep checking and topping up with water so the ham is always covered.

  • Step 2

    Lift out the ham and cool. Discard the vegetables and bay leaves, but keep 1 litre of the cooking liquid. When the ham is cool enough to handle, shred it with your fingers and discard any skin, sinew and fatty bits. Line a small, approx 450g, loaf tin or terrine mould with cling film. Season the meat with pepper, then press into the tin. Reduce the reserved liquid to 200ml by boiling it. Pour it over the ham, cling film the whole thing and chill for at least 24 hours, or 2-3 days.

  • Step 3

    Meanwhile, make the relish. Put the vinegar, sugar, onions, grated ginger and star anise in a pan. Heat gently to melt the sugar then simmer for 10 minutes to soften the onion. Add the pineapple and remaining spices and simmer for another 15 minutes or until the pineapple is soft and the mixture is quite thick. Cool, then keep in the fridge until ready to serve.

  • Step 4

    To serve, turn out the terrine, remove the cling film and slice. Serve everyone a nice slice, with a good spoonful of the relish and some toast.

Check out more of our best pâté and terrine recipes here..

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Nutritional Information

  • Kcals 561
  • Fat 33.3g
  • Carbs 6g
  • Fibre 0.3g
  • Protein 59.2g
  • Salt 7.5g