Ham hock with potato and egg salad

Preparation time
over 2 hours

Cooking time
over 2 hours

Serves
Serves 8-10

By Matt Tebbutt

For the ham hock

  • 2kg/4lb 8oz ham hock
  • 2 carrots, peeled and chopped
  • 1 onion, chopped
  • 1 head of celery, chopped
  • 1 head of garlic, chopped
  • 1 leek, trimmed and chopped
  • 2 bay leaves
  • bunch of fresh thyme, roughly chopped
  • 1.5 litres/2¾ pints chicken stock
  • 150ml/5fl oz white wine
  • 150ml/5fl oz white wine vinegar
  • 5 banana shallots, peeled and chopped
  • 1 tbsp chopped fresh parsley
  • handful of watercress, to garnish

For the potato and egg salad

  • 500g/1lb 2oz baby potatoes, peeled
  • 3 tbsp snipped fresh chives
  • 1 red onion, thinly sliced
  • 2 celery sticks, thinly sliced
  • 4 free-range hard-boiled eggs (leave slightly runny on the inside), quartered
  • 6 tbsp olive oil
  • 2 tbsp white wine vinegar
  • 2 tbsp crème fraîche
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