Champion Potted Ham Hock
Don’t forget the crusty bread (and glass of Golden Champion!) when digging into our potted ham hock.
Prep Time: 20 minutes
Cook Time: 2 3/4 - 3 1/4 hours
2 x 1kg unsmoked ham hocks
2 x 500ml bottles of Badger Golden Champion Ale
1 large onion, peeled and cut in half
2 sticks of celery, trimmed and cut in half
1 large carrot, cut in half
3 large bay leaves
15 whole black peppercorns
40g flat leaf parsley, large stalks removed and chopped
40g gherkins, drained and finely chopped
1 1/2 Costa gelatine leaves
- Place the ham hocks in a large saucepan, cover with cold water and bring to the boil. Drain the hocks of the water so that some of the salt is removed.
- Add the Badger Golden Champion Ale, onion, celery, carrot, bay leaves and peppercorns, if using, to the pan and add enough water to completely cover the hocks and cover with a lid.
- Simmer for 2 1/2 - 3 hours until the meat is very tender. You should be able to wiggle the main bone when it is ready. Remove the ham from the pan and set aside. Allow the stock to cool.
- Once the ham is cold, tear the meat off the bone into strips and discard as much fat as you can. There is no need to chop the meat. Place in a large bowl and mix through the parsley and gherkins, and season well with freshly ground black pepper, but no salt.
- Soak the gelatine in plenty of cold water for about 5 minutes. Measure 200ml cooking stock, pour through a sieve into a saucepan and warm through, being careful not to boil. Take the gelatine out of the water and squeeze out the excess water. Drop into the cooking stock, off the heat, and stir until melted and leave to cool back in the measuring jug.
- Half fill a 500ml kilner jar with ham, pour over half of the stock and then top with ham pushing it down so it just comes to the top of the rim and finish with the remaining stock, tap a little to remove any air bubbles. Seal and refrigerate to set. The potted ham will keep for up to 5 - 6 days in the fridge.
Tip: Don’t be alarmed that you may have some ham leftover as each hock varies in the amount of meat it yields. Any leftover eat warm or cold with a poached egg and some crusty bread, use up in sandwiches or serve with a salad.
Goes great with: