Name: Honey Baked Ham Hock with Mustard Sauce
Ingredients: 5 cloves; 3-4 large shallots, peeled and finely chopped; 90 ml double cream; 300 g clear honey; 3 carrots, peeled and roughly chopped; 2 tsps grain mustard; salt and freshly ground black pepper; 1 bay leaf; 5 g thyme; 1 tsp black peppercorns; 3 onions, peeled and roughly chopped; 1 tbsp English mustard; 8 unsmoked ham hocks or knuckles, weighing 300-400 g each, soaked overnight in water to remove any excess salt; 90 ml white wine; 100 g grain mustard; 300 ml Chicken Stock, reduced by two-thirds

Preparation info

Difficulty
Complex

Appears in

Le Caprice

By AA Gill and Mark Hix

Published 1999

About

The way this dish is served in the restaurant is quite wasteful as only the centre of the ham hock is used, the rest is then used for a ham hock salad. So if you have a large enough pot to make this dish, save the trimmings and freeze them. Or simply serve half a hock per person although it won’t look as good.

Ingredients

8 unsmoked ham hocks or knuckles, weighing 300-400 g each, soaked overnight in water to remove any excess salt
3 onions, peeled and roughly chopped
3