Ham Hock Terrine, Pineapple Jelly, Parmesan recipe

Les Vergers Boiron

Les Vergers Boiron

Standard Supplier 29th October 2018

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: brandambassadoruk@boironfreres.com


  • 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

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