Ham Hock Terrine, Pineapple Jelly, Parmesan recipe

Les Vergers Boiron

Les Vergers Boiron

Standard Supplier 29th October 2018
Les Vergers Boiron

Les Vergers Boiron

Standard Supplier

Ham Hock Terrine, Pineapple Jelly, Parmesan recipe

Ham Hock Terrine, Pineapple Jelly, Parmesan recipe by chef Adam Handling, made using Les Vergers Boiron fruit puree. To get your free sample, email: [email protected]


  • Ham hock terrine
  • 1 smoked ham hock
  • 1 plain ham hock
  • 1 carrot
  • 2 sticks celery
  • 1 onion
  • Pineapple sheets
  • 180ml Les vergers Boiron Pineapple puree
  • 2.5g agar
  • Pineapple ketchup
  • 150ml Les vergers Boiron Pineapple puree
  • 50ml white wine vinegar
  • 3.2g agar
  • 5g sugar
  • Pineapple garnish
  • 1 pineapple
  • As required Parmesan (36 months)
  • As required Olive oil
  • As required Black pepper


• Peel and chop the vegetables
• Add to a large pot with the ham hocks, and top with water
• Boil for 2-3hrs until soft
• Allow to cool in the water
• When cool, pick the meat and leave the vegetables
• When you’ve shredded the meat in a bowl, add chopped chives, small cubes of parmesan, grated garlic – mix all together with seasoning and place on a tray to set
• Bring the puree to the boil and whisk in the agar
• Pour onto a metal tray
• Spread until its see-through
• Allow to cool for 10mins and cut out with a cutter
• Bring the pineapple juice to the boil
• Reduce by a third
• Add vinegar and sugar
• Bring to the boil to dissolve the sugar
• Whisk in the agar
• Remove from the heat and set until it forms a hard block
• Blend the set jelly with another 50g vinegar until a smooth consistency
• Use an apple corer and cut pineapple out
• Blowtorch for smokiness
• Garnish plate with fresh parmesan
• Dress with a touch of olive oil and black pepper

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.