Smoked ham hock with potato and parsley salad

Celebrity chef

Saturday 19 January 2013

Ham hock or pork knuckle is a real peasant-style cut from a pig.

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martin Wishart

There's much to love about it, not least the simplicity of its cooking, being tremendous served in a crisp buttered baguette with Dijon mustard, with lentils cooked in the same liquor as the hock or my favourite, the German schweinshaxe, with sauerkraut, potatoes and strong mustard.

Salads are another great way to make the most of this rustic cut. In this week's recipe I've dressed the ham with potatoes and a crisp selection of mixed salad leaves with a simple grain mustard vinaigrette. When you're buying it the ham hock will be either salted or salted and smoked. Whichever type you choose, it's best to rinse them for a good while under cold water before cooking to remove any excess salt, the amount of which varies.Smoked ham hock with potato and parsley saladServes 4For the ham hock2 smoked ham hocks1 carrot1 onion1 celery stickFor the salad200g baby new potatoes40g curly parsley100g mixed salad leavesFor the dressing70ml peanut oil100ml olive oil1tsp wholegrain mustard30ml white wine vinegar1tsp saltWash the ham hocks in cold running water for 10 minutes to remove excess salt, then place them in a large pot, cover with water and bring to the boil. Take the pot off the heat, pour out the water (this will remove more of the saltiness) and top up with fresh water. Dice the carrot, onion and celery and place in the pot with the ham, then bring to the boil. Lower the heat to a simmer and cook for two-and-a-half to three hours until tender.Once the ham is tender, allow the liquid to cool enough to handle the hock. Take the ham out of the liquid and remove the meat from the bone in small chunks with your fingers, making sure to remove any fat. Set aside and keep warm.Place the potatoes in a pan of seasoned water, bring to a simmer and cook for 20 minutes or until tender. Remove from the heat and let the potatoes cool slightly in the water.To make the dressing, whisk the oils, mustard, vinegar and salt together until well mixed.Remove the potatoes from the water, cut them into 2cm thick slices and toss them into the dressing.Roughly chop the parsley and reserve.To plate the salad, arrange the potatoes neatly on a serving dish and place the ham on top. Drizzle the dressing over the top and finish by adding the parsley and a small portion of the mixed salad leaves.Wild berries and spice on the nose precede a deliciously warm, robust flavour with plenty of weight.Marchesi di Barolo, 2008, Barbera d'Alba, Ruvei, Italy (L'Art Du Vin, £12.75)The Honours, 58a North Castle Street, Edinburgh. Visit thehonours.co.uk or call 0131 220 2513.

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Smoked ham hock with potato and parsley salad

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