Ham Hock

This is a fantastic recipe. It's a cheap and delicious cut and it's versatile. Ham Hock can be used as a component of many dishes (see my Ham Hock salad) or just in a roll/sandwich- plain and simple!

Ingredients:

1 Large Ham Hock (I prefer smoked)

2 Large Onions (quartered)

3 Celery Sticks (cut into thirds)

3 Large Carrots (cut into thirds)

1 Litre of Dry Cider

15-20 Black Peppercorns

5 Cloves

Method:

Place the Ham Hock in a large pan of water and bring it to the boil- it's important you do this to remove most of the salt from the meat. After 2-3 minutes take the pan off the heat and drain the water.

Place all the ingredients in the pan with the Ham Hock and add the cider. Make sure you top the pan up with water so all the ingredients are covered with liquid.

Place the pan on a high heat and bring to the boil and turn down the hob to it's lowest heat. Simmer for 2-3 hours topping up with more liquid if necessary. 

Remove the Hock from the pan (you can save the cooking liquor as this will serve as a great ham stock) and let it cool. 

Remove the rind and get in there with a carving knife (although it should be so tender you'll only need a fork) and try not to eat all of it as you go along!