deliciouslyorkshire | Recipes | Potted Smoked Ham Hock with Homemade Piccalilli

The mission at Anthony’s is simple: to appeal to all food lovers and not just a chosen few. This delicious recipe is perfect for a lunch or starter, and is bound to impress.

Method

Smoked Ham Hock

1. Place the smoked ham hock in a pan of cold water with all the other ingredients.
2. Boil for a couple of hours until you can freely remove the bone from the centre of the hock.
3. Remove from the water and allow to cool just enough so you can handle it.
4. Pick down the meat and press in to four kilna jars.
5. Reduce a little of the ham water by half and pour over the hock. Set in the fridge.

Piccalilli

1. Salt the cauliflower and the onion for 24 hours and wash off the salt.
2. Salt the cucumber for only 20 minutes and once again wash off the salt.
3. Bring the vinegar and the sugar to the boil in a pan with the turmeric, mustard and the corn flour.
4. Boil for 3-4 minutes and pour over the vegetables and leave to cool.

To Serve

1. Remove the ham hocks from the fridge 15 minutes before serving.
2. Place the jars on the plate and a good amount of the piccalilli next to it.
3. Finish the dish with a little salad leaf and serve.

Tip

Don’t throw the ham hock water away. Add a couple of potatoes, some more carrots and a couple of rashes of bacon and any of the hock meat that is left over. Reduce by half. Add a splash of cream and a knob of butter and blitz until smooth. You have now a second dish of bacon and vegetable soup – ideal with a chunk of crusty bread.