A ham hock terrine is a perfect make-ahead dish for entertaining. The rich smooth texture studded with pieces of tender ham makes an elegant starter or lunch dish. But what if you end up with leftovers after all that work preparing a terrine? Can you freeze ham hock terrine to enjoy later?
The short answer is yes, ham hock terrine freezes beautifully. Follow proper freezing methods and your terrine will retain quality and flavor for months in the freezer.
Continue reading to learn how to properly freeze and store your extra ham hock terrine.
Benefits of Freezing Ham Hock Terrine
Freezing leftover ham hock terrine offers many advantages:
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Saves money by reducing food waste
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Saves time since terrines require lengthy prep and cooking
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Allows enjoying terrine for months after initial preparation
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Provides easy appetizers or meals with no effort
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Allows making terrines in bulk for future entertaining
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Lets you portion terrine to grab just what you need from the freezer
With proper freezing techniques, you can capture the flavors of your homemade terrine to enjoy long after initial preparation.
How to Freeze Ham Hock Terrine
Follow these steps for optimal freezing results:
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Allow terrine to cool completely after cooking. Freeze within 2 hours of cooling.
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Cut terrine into portion sizes if freezing for individual meals. Wrap pieces individually.
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Use heavy duty aluminum foil or plastic freezer wrap to wrap terrine tightly. Eliminate air pockets.
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Place wrapped terrine in freezer bags or airtight plastic containers. Exclude excess air.
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Label freezer bags or containers with contents and freeze date.
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Freeze terrine immediately at 0°F or below. Use fast freeze setting if available.
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Once frozen, arrange bags or containers in single layer in freezer to maintain temperature.
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Avoid overcrowding the freezer so air can circulate freely for even freezing.
Follow proper wrapping, sealing and freezing methods to prevent freezer burn or damage to texture.
How Long Can You Freeze Ham Hock Terrine?
Stored consistently at 0°F or below, ham hock terrine maintains best quality frozen for:
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3-4 months in freezer bags
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6 months in airtight plastic containers
The high-fat content of terrine makes it prone to rancidity over long storage. For peak flavor and texture, use frozen terrine within recommended time frames.
Inspect terrine occasionally for signs of freezer burn like dry spots or ice crystals. Discard any portions that are damaged or dried out.
Tips for Freezing Ham Hock Terrine
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Double wrap terrine in plastic wrap and foil for extra protection.
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Exclude as much air as possible from packages to prevent freezer burn.
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Portion terrine into meal-sized amounts so you thaw only what you need.
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Lay terrine flat in a single layer until frozen solid. Avoid stacking.
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Use rigid airtight containers for longer freezer life up to 6 months.
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Label each package clearly with contents and freeze date.
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Monitor freezer temperature to maintain a constant 0°F or below.
Following proper freezing protocol is key to preserving your ham hock terrine at peak quality.
How to Thaw Frozen Ham Hock Terrine
To safely thaw frozen ham hock terrine:
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Thaw overnight in the refrigerator for slow, safe thawing.
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Place still-wrapped terrine in bowl to catch drips as it defrosts.
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Thaw airtight container of terrine in bowl of cold water, changing water every 30 minutes.
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Or, place foil-wrapped terrine on a plate in the microwave. Defrost at 50% power in short intervals.
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Cook frozen terrine straight from freezer. Increase cooking time by 50%.
Always thaw terrine in the refrigerator or with cold methods to prevent bacterial growth.
Avoid letting terrine defrost at room temperature for food safety. Cook immediately after microwave or cold water thawing.
How to Serve Thawed Ham Hock Terrine
To serve thawed ham hock terrine at its best:
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Slice terrine while still chilled for neatest, most uniform slices.
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Let stand at room temperature 10-15 minutes before serving if chilled from the refrigerator.
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Refresh in a 375°F oven for 10 minutes to take off refrigerator chill if desired.
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Microwave individual slices for 15-20 seconds to take the chill off.
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Sauté slices briefly in butter or oil to reheat if desired.
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Serve with tangy garnishes like whole grain mustard, cornichons and pickled onions.
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Garnish with fresh herbs, greens, nuts or pickled vegetables for texture and flavor.
Thawed ham hock terrine slices beautifully when chilled. Let stand briefly or reheat gently before serving for optimal flavor and texture.
Get Creative with Your Frozen Terrine
Don’t limit your thawed ham hock terrine to just appetizer platters. Try these creative ways to use it:
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Dice and add to potato salad, pasta salad or green salads.
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Make elegant tea sandwiches with mustard, greens and watercress.
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Mash with softened cream cheese for a quick cheese ball.
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Puree with olive oil, lemon and herbs as a savory sandwich spread.
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Layer on crusty bread with fruit chutney for a hearty snack.
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Mix into creamy scrambled eggs or frittatas.
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Swirl into risottos or folding into pasta with peas and cream.
With its rich, velvety texture, ham hock terrine adds luxurious flavor to all types of dishes beyond charcuterie boards.
Enjoy Your Ham Hock Terrine for Months
Freezing ham hock terrine allows you to enjoy the fruits of your labor long after initial preparation. Follow proper techniques and your homemade terrine will maintain delicious flavor and smooth, spreadable texture for months.
Thaw gently, refresh briefly and get ready to impress with elegant appetizers anytime. Or add diced, sliced or pureed terrine to all types of dishes for instant upscale flavor. However you use it, frozen ham hock terrine is a priceless, ready-made indulgence.
recipes for healthy living
I love to cook. There is nothing better for me than planning, shopping for, and cooking my favorite recipes or trying out new ones in the kitchen all afternoon. Every day for three months while I was at Dublin Cookery School, I cooked a three-course meal, made bread, or learned other intensive cooking skills. That was heaven for me – spending every day doing something you love. One of the highlights, was a weekend stint at Paul Flynn’s Tannery cooking school. He is great to learn from, has had a great career, and is also fun to hang out with. The first day we were together, we only ate pork. This is one of his recipes that I make often. I love carefully raised pig and use it in many recipes. A simple Charcuterie plate is a great choice. This one requires you to boil the hocks, which does take some time but I think it’s well worth it because they are so cheap and the food is so tasty! A cheap delicious satisfying healthy lunch or easy starter when you have a gang over.
Serves about 10 2 Ham hocks– boiled until falling apart and kept in bacon water. This can be done a day or two before. 1/2-pound loaf pan lined with cling film that overlaps the edges (you can also line it with prosciutto if you want) 1 large onion, chopped up; 1 handful of fresh sage, chopped up; 1 handful of prunes soaked in tea or Armagnac if you’re feeling fancy; 3 oz butter; and lots of black pepper to taste.
Boil the ham until falling off the bone. Then allow to come to room temperature. Then chop into 2 cm pieces along with most of the fat. This is essential to make it stick together so don’t skimp. Sweat the onions in the butter very gently until they are a golden colour and very soft. Add the sage and the chopped prunes and all the ham. Add the spices and mix everything together really well. Then, pack it as tightly as you can into the terrine or loaf tin. Pull the cling film back from the sides, overlap it on top, and poke four or five holes in it. Place the terrine in the fridge for two hours to set a little. Put something heavy on top of the tins. If you don’t have the custom-made piece of wood Paul had for this purpose, a few bags of sugar will work. Refrigerate overnight and turn out, slice and serve with toast and chutneys. This will keep for about 3 days in the fridge. I made lots of them last Christmas and they were very popular as a snack for callers.
HAM HOCK TERRINE – Making Old School Charcuterie properly
FAQ
Can you freeze ham terrine?
How long can you keep ham hock terrine in the fridge?
Can you freeze ham hocks?
How long does ham hock last in the fridge?
Can ham hock terrine be frozen?
Traditional Mary Berry Ham Hock Terrine can be kept in the fridge for up to 3 days if it is tightly wrapped in plastic wrap or aluminum foil. In The Freezer. For freezing, wrap the terrine tightly in several layers of plastic wrap or foil, put it in a sealed container or freezer bag, and freeze it for up to 3 months.
How long can ham be without refrigeration and still be safe?
Most food experts recommend that ham, should not be left out at room temperature for more than 2 hours. After that time, you should discard it.
Can ham hocks be frozen?
You can freeze the cooked, shredded ham hock meat in resealable freezer bags until needed. The terrine will sit happily in the fridge, covered in cling film, for up to three days. After boiling a ham hock, keep leftover, strained ham stock for soups and stews. Store in the fridge, covered, for up to a week, or freeze for up to 6 months.
How do you cook ham hock terrine?
The longer you leave the piccalilli – the better it will be For the ham hock terrine, place the ham hocks, together with the trotters, into a large saucepan and cover with cold water. Bring to the boil and boil steadily for 10 minutes, skimming off any scum, which floats to the surface. Remove the hocks and trotters and discard the water.