Smoked Ham Hock | Recipe

Our Head Chef, Joseph Fallowfield, is sharing another delicious recipe for you to try at home during lockdown #houselathome.

This week we are sharing:

‘Smoked ham hock, champ potato, parsley sauce, rainbow chard.’

“I love pork of all varieties but none more so than smoked ham hock. It’s bursting with flavour and ultra easy to cook. It takes a while to cook but the actual preparation time is very little. It’s a whack it on and forget about it type affair.” - Joseph Fallowfield.

Ingredients:

• Smoked Ham Hock x 1

• Brown onion x 1

• Carrots x 2

• Cloves x 1

• Star anise x 2

• Water 3ltr

• Potatoes x 3

• Buttter. x 25g

• Spring onion x 1

• Double cream x 50ml

• Rainbow chard x 1 bunch

• Butter x 30g

• Plain flour x 30g

• Milk x 1/2 pint

• Parsley x 1 small handful

Method:

For the ham hock:

1. Peel and roughly dice the onion and carrots.

2. Add to a slow cooker along with the smoked ham hock. Cover with water and cook on a low heat for a minimum of four hours.

3. The bone should easily detach when cooked. The classic combination of salty ham and a really savoury sauce is such a winner for me.

For the rainbow chard:

1. Chop the stalk into 1cm chunks. Slice the leaves. Cook when required in boiling salted water for 2 minutes.

For the champ potato:

1. Peel, chop and boil the potatoes until soft.

2. Drain and mash then add the butter, double cream. Drain with salt and then add the sliced spring onion.

For the parsley sauce:

1. Add the butter and flour to a saucepan on a medium heat. Whilst stirring, gradually add the milk. When smooth season with a pinch of salt. Add the chopped parsley just before serving.

Tuck in and enjoy!

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Have you tried our ‘Merguez sausage and butter bean stew’ - see our recipe here.