Ham Hock Salad

🧂 Ingredients

• 1.2 kg ham hocks

  fresh or smoked
• 2 bay leaf
• salt
• 1 tbsp peppercorns
• 1 lemon wedge
• 4 hard boiled eggs
• 2 jalapenos
• 75 g cornichons
• 75 g mayonnaise
• 25 g wholegrain mustard
• 2-3 tbsp lemon juice
• 10 g parsley
• 2 cloves garlic
• 1 spring onion
• salt & pepper
• rocket
• crusty bread
• baby gem lettuce

Instructions

• 1 Place ham hock in a large pot of salted water, add peppercorns, bayleaf & lemon
  wedge. Cover and simmer for 90 minutes to 2 hours until falling off the bone
• 2 Remove from the water, cool until safe to handle and pick apart the ham hock
  meat discarding the fat and bones.
• 3 Place eggs in a pot of boiling water and cook for 10 minutes. Remove and cool
  them immediately in iced cold water. Peel and dice. *see tips*
• 4 Dice cornichons, parsley, garlic, spring onions & jalapenos. Mix together with
  chopped eggs, cooled ham hock and rest of the ingredients. Toss to combine,
  taste and adjust seasoning
• 5 Slice baguette about 1-2cm thick, brush with a little olive oil and bake in the
  oven @ 180c for 5-6 minutes, turn and bake for a further 3 minutes until crispy
  and bread sounds hollow!
• 6 This ham hock salad works really well in a sandwich, on top of some grilled
  crostinis/crusty bread, as a salad with some rocket or inside a lettuce cup for
  something a little healthier. It is great as a starter for 6-8ppl or double the
  portions and make it as a great canape for 15-20ppl

Nutrition Info