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Ham Hock with Pease Pudding and Tewkesbury Mustard Sauce

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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

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