Jellied ham with piccalilli

Name: Jellied ham with piccalilli
Yield: Serves 6–8
Cuisine: British
Ingredients: 1 bay leaf; few thyme sprigs; 1 ham hock, about 1 kg (2¼ lb), or a 700 g (1½ lb) ham joint, soaked overnight in plenty of cold water; 1 ham hock, about 1 kg (2¼ lb), or a 700 g (1½ lb) ham joint, soaked overnight in plenty of cold water; ½ large cauliflower, cut into small florets; 1 onion, peeled and chopped; 2 tbsp chopped parsley; 1 medium cucumber, halved and deseeded; 10 black peppercorns; 3–4 sheets of leaf gelatine (the smaller quantity if using a hock); 2 onions, peeled and quartered; 3 celery stalks; 125 ml (4 fl oz) white wine vinegar; 1 tbsp cornflour; 1 small chilli, deseeded and finely chopped; 150 ml (¼ pint) malt vinegar; 65 g (2½ oz) English mustard; ½ tsp ground turmeric; 1 tbsp salt; 150 g (5 oz) caster sugar

Preparation info

Serves
6–8

Difficulty
Complex

Appears in

British Food

By Mark Hix

Published 2005

About

This is a great way to use some of the meat from a home-cooked ham joint. Make the piccalilli at least a week ahead, and soak the ham overnight before cooking as it can sometimes be salty.

Ingredients

1 ham hock, about 1 kg (2¼ lb), or a 700 g (

Europe
United Kingdom
Preserve

Method

First make the piccalilli. Cut the cucumber into 1cm inch) pieces. Halve the cauliflower florets and place in a dish with the cucumber and onion. Sprinkle with the salt and leave for 1 hour. Rinse well, drain and put into a bowl. Put the sugar, mustard, turmeric, chilli and vinegars into a saucepan. Dissolve over a low heat, then simmer for 2–3 minutes. Mix the cornflour