Honey Baked Ham Hock with Mustard Sauce

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

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

Main course
Gluten-free

Method

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.