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Baked ham hock pots

 


Method 1


Ingredients


250ml double cream

1 egg

beaten

large handful of chives

finely chopped

generous grating of nutmeg

100g cooked ham hock

chopped

150g canned potatoes

cut into smaller chunks if large

60g mature cheddar

grated

crusty bread

to serve


step 1

Mix the double cream, egg and chives together in a medium bowl, and season with a generous grating of nutmeg, a pinch of salt and plenty of ground black pepper.


step 2

Divide the ham hock pieces and chopped potatoes between four ramekins, then top up with the egg and cream mixture. Will keep chilled for up to two days.


step 3

Heat the oven to 180C/160C fan/gas 4, or if using an air fryer heat to 180C. Sprinkle over the grated cheese, then transfer the ramekins to a baking tray if using an oven or the air fryer basket. Bake for 15-17 mins in the oven or 7-10 mins in the air fryer until golden and set with a slight wobble in the middle. Serve with crusty bread for dunking, if you like.



Method 2


Ingredients:

- 4 ham hocks

- 2 onions, chopped

- 3 cloves of garlic, minced

- 2 carrots, chopped

- 2 celery stalks, chopped

- 1 cup of white wine

- 2 bay leaves

- 1 teaspoon of dried thyme

- 1 teaspoon of dried rosemary

- Salt and pepper to taste

- 4 cups of chicken broth

- 1/4 cup of flour

- 1/4 cup of butter

- 1 cup of peas

- Mashed potatoes, for serving


Instructions:

1. Preheat your oven to 350°F (180°C).

2. In a large Dutch oven or pot, heat some oil over medium-high heat. Add the ham hocks and brown on all sides.

3. Remove the ham hocks from the pot and set them aside. Add the onions, garlic, carrots, and celery to the pot and cook until softened.

4. Deglaze the pot with white wine, scraping up any browned bits from the bottom. Add the bay leaves, thyme, rosemary, salt, pepper, and chicken broth.

5. Return the ham hocks to the pot and bring the mixture to a boil. Cover the pot and transfer it to the oven. Bake for about 2 hours, or until the ham hocks are tender.

6. In a separate saucepan, melt the butter over medium heat. Whisk in the flour to make a roux. Cook for a few minutes until golden brown.

7. Remove the ham hocks from the pot and shred the meat. Return the meat to the pot and stir in the roux to thicken the sauce.

8. Add in the peas and cook for an additional 5-10 minutes.

9. Serve the baked ham hock pots over mashed potatoes. Enjoy!



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