Jersey Bean and Ham Hock Terrine

A delicious and refreshing terrine perfect for summer picnics, showcasing the best of Jersey's local produce.

Prep Time

30 minutes

Total Time

4 hours 30 minutes

Calories

725 kcal

Difficulty

Medium

Equipment

5 items

Cost

£2.29/serving

Season:

🌸 Spring•☀️ Summer•❄️ Winter

Meal Type:

Lunch•Dinner

Cuisine:

Main Ingredient:

Dietary:

Mood:

Ingredients

Servings

250gDried Jersey Beans (or flageolet beans)(Soaked overnight in cold water)

£1.75

1Smoked Ham Hock(About 1kg)

£3.50

500gJersey Royal Potatoes(Small, new potatoes)

£2.75

150mlJersey Milk(Full-fat)

£0.35

50gJersey Butter(Unsalted)

£0.70

1Leek(Finely chopped)

£0.90

1Carrot(Finely diced)

£0.20

1Celery Stick(Finely diced)

£0.30

4sprigsFresh Thyme

£0.50

1Bay Leaf

£0.10

2clovesGarlic(Minced)

£0.15

2tbspFresh Parsley(Chopped)

£0.30

1tbspFresh Mint(Chopped)

£0.25

1tbspDijon Mustard

£0.15

1tbspLemon Juice(Freshly squeezed)

£0.10

2tbspOlive Oil

£0.25

To tasteSalt

£0.05

To tasteBlack Pepper(Freshly ground)

£0.10

100gRadishes(Thinly sliced, for garnish)

£0.60

HandfulWatercress(For garnish)

£0.75

Total Cost

£13.75

£2.29 per serving

Instructions

1.
Drain the soaked Jersey beans and place them in a large stockpot. Add the ham hock, leek, carrot, celery, thyme, and bay leaf. Cover with cold water. Bring to a boil, then reduce heat and simmer gently for 2-2.5 hours, or until the ham hock is very tender and the beans are cooked through. Remove the ham hock from the pot and set aside to cool slightly. Continue to cook the beans until they are very soft and slightly mushy. Remove the thyme and bay leaf.
2.
While the ham hock is cooling, boil the Jersey Royal potatoes until tender. Drain and set aside to cool slightly. Once cool enough to handle, peel and roughly chop the potatoes. Set aside.
3.
Once the ham hock is cool enough to handle, remove the skin and any excess fat. Shred the meat using two forks. Discard the bone and any gristle.
4.
In a large bowl, combine the cooked beans (with a little of the cooking liquid), shredded ham hock, chopped Jersey Royal potatoes, minced garlic, chopped parsley, and chopped mint. Stir in the Dijon mustard, lemon juice, and olive oil. Season generously with salt and pepper to taste. The mixture should be moist, but not too watery. If it's too dry, add a little more of the bean cooking liquid or a splash of Jersey milk.
5.
Line the terrine dish with cling film, leaving plenty of overhang. This will help with unmoulding the terrine later.
6.
Spoon the bean and ham hock mixture into the terrine dish, pressing down firmly to ensure there are no air pockets. Fold the cling film over the top of the terrine, then place a weight on top (e.g., a can of beans or a small plate with a few jars on top).
7.
Refrigerate the terrine for at least 4 hours, or preferably overnight, to allow it to set completely.
8.
To serve, remove the weight and carefully unmould the terrine onto a serving platter. Remove the cling film. Garnish with thinly sliced radishes and watercress.
9.
Serve chilled, sliced into thick portions, with crusty bread and a simple salad.

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My Notes

Nutrition Information

Nutrition per serving (350g)

725 kcal / 3033 kJ

Carbs

65g

25% of RDA

Fat

35g

50% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

15 g

50% of RDA

Sugar

10 g

11% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

18 g

90% of RDA

Chef's Tips

Soaking the beans overnight is crucial for reducing cooking time and making them more digestible.

Don't be afraid to season the terrine generously – the flavours will mellow as it chills.

For a richer flavour, you can add a splash of Jersey cream to the bean and ham hock mixture.

If you don't have a terrine dish, you can use a loaf tin instead.

The terrine will keep in the refrigerator for up to 3 days.

Use seasonal green beans if Jersey Beans are unavailable

Cooking Equipment

Large Stockpot

Terrine Dish (approx. 1.5 litre capacity)

Oven

Large Bowl

Small Bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Soaking the beans overnight is crucial for reducing cooking time and making them more digestible.

Don't be afraid to season the terrine generously – the flavours will mellow as it chills.

For a richer flavour, you can add a splash of Jersey cream to the bean and ham hock mixture.

If you don't have a terrine dish, you can use a loaf tin instead.

The terrine will keep in the refrigerator for up to 3 days.

Use seasonal green beans if Jersey Beans are unavailable

Jersey Bean and Ham Hock Terrine

Ingredients

Instructions