Smoked Ham Hock, Potato, Parsley and Shallot Salad with Mustard Dressing

Preparation info
    • Difficulty


Appears in
Today's special: A new take on bistro food

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.


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


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