Pulled ham hock on potato sourdough with roasted mustardy shallots

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Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

The Ginger & White Cookbook

The Ginger & White Cookbook

By Tonia George

Published 2014

  • About

Our sandwiches are made with a lot of love and the very best of British ingredients, from artisan breads and cheeses to chutneys and free-range meats. We try very hard to devise original flavour combinations and this one was created for us by Scott, one of our chefs. Slow-braised ham hock is so different to sliced ham – it offers extra pillowy softness as well as a salty, smoky flavour. The chefs who make this sandwich often end up with yellow hands from the turmeric in the