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Spiced ham hock and soldiers with cucumber, mezcal and lime gazpacho

Spiced ham hock and soldiers with cucumber, mezcal and lime gazpacho

Full of rich, savoury ham hock, buttery yeast extract soldiers, and a crisp, zesty cucumber gazpacho with mezcal and lime, this dish delivers vibrant flavours and textures. Think tender meat, tangy pickle, and refreshing sips — perfect for an impressive weekend table.

Prep: 1 hour
Cook: Over 2 hours
Serves: Serves 4
Dietary: Egg-free, Nut-free
Andi Oliver - saturday kitchenBy Andi Oliver
From Saturday Kitchen Recipes
Original recipe from BBC Saturday Kitchen Live.


Nutri-Score rating CThis recipe balances protein-rich ham hock with fresh vegetables and herbs, but the cream and buttery soldiers lift its richness. Suitable as an occasional indulgence.

Equipment

Ingredients

For the green seasoning

  • 20g flat-leaf parsley
  • 20g fresh coriander
  • 2cm fresh ginger, peeled, chopped
  • 5 cloves garlic, peeled, chopped
  • 1 scotch bonnet chilli, de-seeded
  • 6 sprigs fresh thyme
  • 6 sprigs fresh oregano
  • 300ml cold-pressed extra virgin rapeseed oil
  • 1 tsp sea salt

For the spiced ham hock

  • 1kg unsmoked ham hock or gammon knuckles
  • 1 small bunch oregano
  • 2 bay leaves
  • ½ onion, wedges
  • 1 tbsp green seasoning
  • 5 pimento berries or black peppercorns
  • 8 coriander seeds
  • 100ml dark rum
  • 100ml double cream

For the yeast extract soldiers

  • 8 slices white sourdough bread
  • 250g unsalted butter
  • 3 tbsp yeast extract

For the escovitch pickle

  • 1 medium white onion, thinly sliced
  • ½ cucumber, peeled, de-seeded, thinly sliced
  • 2 scotch bonnet chillies, thinly sliced
  • 250ml white vinegar
  • 20g caster sugar
  • 5g allspice berries
  • 5g black peppercorns

For the cucumber mezcal lime gazpacho

  • 1 cucumber, chopped
  • 50ml mezcal
  • 1 green chilli, chopped
  • Juice of 3 limes
  • 1 tbsp chopped parsley
  • 1 tbsp chopped chives
  • 25g agave syrup
  • ½ avocado
  • Pinch salt

Customise

  • Swap mezcal with white rum for a lighter hit
  • Use jalapeño instead of scotch bonnet for less heat
  • Try olive oil instead of rapeseed for a different base flavour

Method

  1. Make the green seasoning: Blend parsley, coriander, ginger, garlic, chilli, herbs, oil, and salt in a food processor to a vibrant paste. Store chilled in a sealed jar for up to two weeks.
  2. Cook the ham hock: Place hock in a deep saucepan with oregano, bay leaves, onion, the green seasoning, spices and rum. Cover with cold water and bring to a boil, then simmer gently for 3 hours until fork-tender.
  3. Enrich the broth: Remove ham, reduce the cooking liquid, then stir in cream. Pull meat into chunks and moisten with a little of the creamy stock.
  4. Prepare soldiers: Toast bread, cut into strips. Melt butter with yeast extract, coat soldiers generously, then let them cool for an even bite.
  5. Make escovitch pickle: In a pan, combine onion, cucumber, chillies, vinegar, sugar, and spices. Warm gently until sugar dissolves, then cool.
  6. Blend the gazpacho: Combine cucumber, mezcal, chilli, lime juice, parsley, chives, syrup, avocado, and salt in a blender until velvety.
  7. Serve: Arrange soldiers, top with ham and juices, scatter pickle. Serve shot glasses of gazpacho on the side.

Suggested Wine Pairing

  • Majestic: The Ned Sauvignon Blanc — Crisp citrus and fresh herb notes match the gazpacho’s lime and cucumber brightness.
  • Tesco: Tesco Finest Marlborough Pinot Gris — Soft pear and subtle spice complement the richness of the ham and buttery soldiers.
  • Sainsbury’s: Taste the Difference Rioja Blanco — Creamy texture with a zesty edge, playing well against the pickle and meat.

What can you serve with this

  1. Watercress salad — Peppery freshness balances the ham.
  2. Roast sweet potatoes — Natural sweetness pairs nicely with smoky mezcal.
  3. Pickled radishes — Sharp and crunchy contrast to the creaminess.

FAQs for Spiced ham hock and soldiers

  • Can I make ham hock ahead?
    Yes — cook and store refrigerated for up to 3 days before reheating gently.
  • What can I use instead of mezcal?
    Try tequila or white rum for similar depth.
  • Is escovitch pickle spicy?
    It’s fairly hot due to scotch bonnets but can be toned down with milder chillies.
  • Can I freeze ham hock?
    Yes — shred the meat and freeze with some stock for up to 2 months.
  • Do I need sourdough for the soldiers?
    No — any firm white bread works.

Nutri-score Health Check

Rating: C — automatically calculated from ingredients.

Positive Factors

  • Rich in protein
  • Fresh herbs and vegetables add nutrients

Negative Factors

  • High in saturated fat from butter and cream
  • Sodium from ham and yeast extract

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