Celeriac Cooked on Open Coals, Ham Hock, Parsley, Celery Branston


Preparation info

  • Serves


    • Difficulty


Appears in

The Chef Book

The Chef Book

By Chef Magazine

Published 2015

  • About


Ham Hock

  • 1 ham hock
  • 2 litres white chicken stock
  • 10 g


Ham Hock

  1. Soak the ham hocks in water for 24 hours.
  2. In a pressure cooker bring the ham hocks to boil in 2 litres of white chicken stock with the parsley stalks, garlic and a few sprigs of thyme.
  3. Cook for 1 hour 40 minutes under pressure until tender.
  4. Remove the skin and refrigerate until the