Name: Slow Cooked Ham Hocks
Ingredients: 1 bunch of parsley, stalks and all; 6 bay leaves, dried or nicked from the neighbour’s garden; 2 tsp whole black peppercorns; 75 ml cider vinegar (or white wine vinegar); 1 tsp coriander seeds (don’t bother roasting them); Leftover (red or white) wine; 2 carrots unpeeled, split in half; 1 large white onion, peeled and cut in half; 2½ kg ham hocks (which is probably 2 and we prefer unsmoked at The Sandwich Shop); 3 celery stalks, cut into 3 pieces each

Preparation info

Difficulty
Medium

Appears in

Max’s Sandwich Book

By Max Halley and Ben Benton

Published 2018

About

This is the ham from the sandwich that started it all, the Ham, Egg ‘N’ Chips. It is also the recipe for a ham hock that would stand up against any piece of cooking you’d find anywhere. You could fill a mind-bending pie, or serve the hock as it is with mashed potato, AND SOME SAUERKRAUT AND MUSTARD. You could set the picked meat in a terrine with pistachios and pickled vegetables. You could win a Michelin star. Do what you want once you’ve made the recipe,