Ham hock with pease pudding and Tewkesbury mustard sauce

Ham hock with pease pudding and Tewkesbury mustard sauce

By
From
Hix Oyster & Chop House
Serves
4
Photographer
Jason Lowe

This is old-fashioned cooking at its best. Your butcher should be able to supply you with some ham hocks or knuckles relatively cheaply. They have a fantastic flavour and once cooked, you’ll have a flavourful stock base for a soup. Use any leftover meat in salads, soups and sandwiches.

Ingredients

Quantity Ingredient
4 small unsmoked ham hocks or knuckles, soaked overnight in cold water
1 onion, peeled and roughly chopped
2 carrots, peeled and roughly chopped
1 bay leaf
5 cloves
1 teaspoon black peppercorns
120g dried yellow split peas, soaked overnight in cold water
a generous knob butter
salt
freshly ground white pepper

For the mustard sauce

Quantity Ingredient
30g butter
2 large shallots, peeled and finely chopped
20g plain flour
2 tablespoons tewkesbury mustard, or more to taste
300ml ham cooking liquor
2 tablespoons double cream
1 tablespoon parsley, chopped

Method

  1. Drain the ham hocks, rinse in cold water and put them into a large cooking pot with the onion, carrots, bay leaf, cloves and peppercorns. Add enough cold water to cover generously and bring to the boil. Skim off any scum from the surface and simmer gently, covered, for 1 hour.
  2. Drain the split peas, tie them loosely in a piece of muslin and add to the cooking pot. Top up with more water if necessary. Continue to simmer for another hour, then lift out the bag of peas and check that they have turned into a chunky purée by pressing the bag between your fingers. Check the hocks as well to see whether the meat is tender and coming away from the bone. If either the meat or peas are not quite ready, simmer for a little longer.
  3. To make the sauce, melt the butter in a heavy-based pan and add the shallots. Cook gently over a low heat for a few minutes until soft. Add the flour and mustard and cook, stirring, for a minute, then gradually add 300 ml of the ham liquor, stirring with a whisk to avoid lumps. Bring to the boil and season with a little salt and pepper.
  4. Simmer the sauce for about 20 minutes, stirring every so often. It should be quite thick by now; if not, simmer a little longer. Stir in the cream and parsley. Taste and adjust the seasoning if necessary and add a little more mustard if you think it is needed. Simmer for another minute or so; keep warm.
  5. Once the ham hocks are cool enough to handle, lift them out of the pan, reserving the liquor, and cut off the outer layer of fat with a knife. Carefully remove the smaller bone by twisting and pulling it out, leaving the larger bone attached. (If the hocks are a bit large you can cut off some of the meat at this stage for a salad, soup or sandwiches if you like.)
  6. To serve, reheat the ham hocks in the reserved cooking liquor. Meanwhile, reheat the pease pudding with the butter, adding a little water if it seems too thick. Season with pepper to taste and a little salt if needed.
  7. Drain the ham hocks and place in warmed deep plates with a portion of pease pudding. Spoon the mustard sauce over the meat and serve.
Tags:
Hix Oyster & Chop House
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