Honey Baked Ham Hock with Mustard Sauce

Preparation info
    • Difficulty


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.


  • 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


Wash the ham hocks in cold water and put them into a large pot with the onions, carrots, bay leaf, cloves, peppercorns and thyme.

Cover with cold water, bring to the boil and simmer for 3 hours.

Remove the hocks from the cooking liquid and leave to cool.

To make the sauce:

Simmer the shallots, English mustard and white wine together until completely reduced.