You will need
For the ham hock terrine
Ham hocks on the bone 2
Pig’s trotters 2
Bay leaves 2
Thyme sprigs 3
Parsley and tarragon 2 handfuls, finely chopped, stalks reserved
Coriander seeds 1 tsp
Black peppercorns 1 tsp
Shallots 2, peeled and chopped
White wine 750ml
White wine vinegar 4 tbsp
Baby capers 2 tbsp, finely chopped
Gherkins 2 tbsp, finely chopped
Sea salt and freshly ground black pepper
For the salt baked pineapple relish
Baby pineapple 1
Cloves 10 (approx)
Coarse sea salt 2kg
Chinese five spice 1-2 tbsp
Egg whites 2, lightly beaten
Xanthan gum 10g
For the spiced bread
Rye flour 150g
Plain flour 150g
Brown sugar 75g
Baking powder 25g
Lemon 1, zest
Orange 1, zest
Chinese five spice 10g
- For the ham hock terrine: place the ham hocks and trotters in a large saucepan, cover with cold water and bring to the boil. Simmer for 10 minutes, skimming as needed.
- Remove the hocks and trotters and discard the water. Return the hocks and trotters to the cleaned out pan.
- Make a bouquet garni with the bay leaves, thyme, parsley and tarragon stalks, add to the saucepan with the coriander seeds, peppercorns and shallots.
- Pour in the white wine and white wine vinegar, adding enough cold water to cover.
- Simmer very gently for approximately 2 hours, or until the hocks are tender and the flesh flakes easily.
- Leave the hocks to cool in the liquid, then remove and cover with clingfilm (the trotters can be discarded). Strain the liquor through a piece of muslin into a clean pan.
- Taste the liquor, and if the flavour is not as strong as you like, bring to the boil and reduce. This will intensify the flavour but also increase its saltiness, so be careful and keep tasting. If you do reduce it, pass it once again through a clean piece of muslin and into a jug.
- Pick and shred the ham into nuggets. Place into a large bowl with the capers, gherkins and parsley. Mix well, taste and season with pepper.
- Line a 1.5l terrine with a double layer of clingfilm, leaving some excess draping over the sides. Pile the mixture in and press down firmly. Slowly pour in the liquor – enough to just cover the meat – tapping the terrine on a work surface to ensure the mixture is level. Cover with clingfilm and leave to chill overnight.
- For the salt-baked pineapple relish: preheat the oven to 190°c / gas 5. Stud the ‘eyes’ of the pineapple with cloves.
- Season the salt with the five spice and then mix with the egg whites. Pack the salt mixture around the pineapple to cover the skin completely.
- Put the remaining salt into a baking tin and sit the pineapple on top. Bake in the oven for 1 hour. Allow to cool, then remove the salt crust and peel the pineapple.
- Place the baked pineapple in a blender with a pinch of five spice and sea salt, then blend until smooth. Pass through a sieve and thicken with xanthan gum.
- For the spiced bread: warm the milk and honey together to dissolve, then cool slightly. Mix all of the dry ingredients and the butter in an electric mixer. Once combined, add the eggs followed by the milk and honey and mix again.
- Once dough has formed, stop the mixer, put the dough into a well-oiled loaf tin and bake at 160°c / gas 3 for 45-50 minutes. Leave to cool.
- To serve: slice the terrine into portions and serve with warm bread. Add shavings of Cornish Gouda and a dollop of the salt-baked pineapple relish.
PAIR WITH Sharp’s Atlantic, a pale ale or an IPA
Chef’s tip: ‘This is the dish that keeps on giving. It’s perfect on its own, in a sandwich or crumbled in a soup,’ says Ben
Find more recipes and beer pairings in Just Add Beer, the new cookbook from Sharp’s Brewery.