Ham hock, mustard fruits and fresh herb sauce

Method

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

2. Throw the veg in the pan along with all the herbs, spices and garlic and bring to the boil. Simmer for 11/2–2 hours or more or until the small bone at the top of the hock can be pulled free. Remove from the heat and allow 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 nice big chunks, do not shred. Set aside.
4. Ladle out about 2–3 ladles of the cooking liquor, about 500ml, and pour through a fine-meshed sieve. Reduce in a pan by half to concentrate the flavours. Cool this stock in the fridge until required.

5. To make the herb sauce, mix the red wine vinegar, Dijon mustard and about 6 tbsp extra virgin olive oil in a bowl. Stir in the herbs, capers and the onion. Season and add more olive oil to bind. Allow to mingle at room temperature for a while to improve the flavours.

6. When ready to serve, simply heat the reduced stock and put the ham in it. Simmer for a few minutes and serve with some mustard fruits and a spoonful of the herb sauce.