Ham hock and mustard fruits

Method

1. Put the ham hocks into cold water and bring to the boil. Boil for 1 minute, drain and change the water. Cover again in cold water and repeat the process twice more. This will get rid of any excess salt.

2. Cover the ham hocks with cold water once more, add all the vegetables and other aromatics and bring to the boil. Simmer for 2 -3 hours, or until the small bone at the top of the hock can be pulled free. Remove from the heat and leave the ham to cool in the stock.

3. When cool enough to handle, pick over the meat and remove excess fat and sinew. Keep the meat in a nice big chunks - do not shred. Set aside.

4. Ladle out some of the cooking liquor and pour through a fine sieve. Boil until reduced by half to concentrate the flavours. (At this stage you could add another herb to add a different flavour - something like tarragon for example).

5. Return the meat to the stock and cool in the fridge until required.

6. To serve: heat the stock and the ham again. Throw in the cabbage and chestnuts and simmer for a few minutes. Serve with the mostarda di frutta, drizzling over a some of the fruits' liquor and olive oil.

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Ingredients

For the ham hock

2 salted ham hocks
4 sticks Celery, halved
3 Carrots, halved lengthways
2 large white Onions, halved
1 bay leaf
1 pinch Cloves
1 pinch Black peppercorns
1 head Garlic, halved widthways
1 bunch parsley stalks
2 sprigs Thyme

To serve

1 handful black Cabbage
1 handful pre-cooked Chestnuts
Mostarda di frutta
olive oil for drizzling

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