Name: Smoked Ham Hock, Potato, Parsley and Shallot Salad with Mustard Dressing
Cuisine: United Kingdom
Ingredients: 1 egg yolk; 1 teaspoon black peppercorns; 1 bouquet garni (if using a mix of fresh herbs, wrap them in a tough outer layer of the leek and tie together); 100 ml white wine vinegar; 1 teaspoon wholegrain mustard; 1 teaspoon Dijon mustard; 1 whole head of garlic, halved across the cloves; 3 small shallots, thinly sliced; 2 smoked ham hocks; Salt; 12 small salad potatoes, such as Anya, la Ratte or Jersey Royal; 1 leek, coarsely chopped and well rinsed; 1 celery stalk, coarsely chopped; Watercress or any other peppery salad leaf; 1 carrot, coarsely chopped; 1 onion, coarsely chopped; 300 ml groundnut oil; Handful of flat-leaf parsley, chopped

Preparation info

Difficulty
Easy

Appears in

Today's special

By Anthony Demetre

Published 2008

About

Unless you are making a soup or a stock, when cooking meat in a liquid, as here, it is important to use only just enough to cover what needs to be cooked, otherwise too much of the flavour will be leached out into the liquid.

Ingredients

2 smoked ham hocks
12 small salad potatoes, such as Anya, la Ratte or Jersey Royal
3 small shallots, thinly sliced

Method

Put all the ingredients for the court bouillon into a large pan, add just enough water to ensure the ham hocks will be covered and bring to the boil. Then immerse the ham hocks in the liquor. Simmer gently until the ham is tender, about 2 hours. Leave to cool.

When cool enough to handle, prise the meat from the bone in bite-sized pieces and reserve.

Cook the potatoes in the stra