Name: Ham Hock with Pease Pudding and Tewkesbury Mustard Sauce
Yield: Serves 4
Cuisine: British
Ingredients: a generous knob of butter; salt and freshly ground white pepper; 2 carrots, peeled and roughly chopped; 4 small unsmoked ham hocks or knuckles, about 800 g each, soaked overnight in cold water to remove any excess salt; 30 g butter; 2 large shallots, peeled and finely chopped; 20 g plain flour; 1 tbsp Tewkesbury mustard, or more to taste; 1 onion, peeled and roughly chopped; 300 ml ham cooking liquor; 5 cloves; 2 tbsp double cream; 1 tbsp chopped parsley; 1 bay leaf; 120 g dried yellow split peas, soaked overnight in cold water; 1 tsp black peppercorns

Preparation info

Serves
4

Difficulty
Complex

Appears in

Hix Oyster & Chop House

By Mark Hix

Published 2010

About

This is old-fashioned cooking at its best. Your butcher should be able to supply you with some ham hocks or knuckles relatively cheaply. They have a fantastic flavour and once cooked, you’ll have a flavourful stock base for a soup. Use any leftover meat in salads, soups and sandwiches.

Ingredients

4 small unsmoked ham hocks or knuckles, about 800 g each, soaked overnight in cold water to remove any excess salt
1

Method

Drain the ham hocks, rinse in cold water and put them into a large cooking pot with the onion, carrots, bay leaf, cloves and peppercorns. Add enough cold water to cover generously and bring to the boil. Skim off any scum from the surface and simmer gently, covered, for 1 hour.

Drain the split peas, tie them loosely in a piece of muslin and add to the cooking pot. Top up with more water