1 minute read
Ham Hock, Pea, Mint and Rocket Salad with Mustard Dressing
FOR THE HAM
• 2 ham hocks
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• 1 carrot, 1 stick of celery, ½ onion all roughly chopped
• 1 bay leaf
• 1 tbsp. wholegrain mustard
• dash of cider vinegar
• large bunch of chopped parsley
• salt and pepper
FOR THE SALAD
• 200g fresh peas (frozen will work when you can’t find fresh)
• handful of mint, chopped finely
• 150g rocket, washed
• 1 potato, cut in small cubes and cooked for 5-7 minutes
FOR THE DRESSING
• ½ shallot, finely diced
• 120ml of extra virgin olive oil
• 40ml of white wine vinegar
• 1 tbsp. wholegrain mustard
Method
To cook and prepare the ham
Put the ham hock in a large pot, cover with water, bring to the boil. Empty the water and add fresh cold water, add the carrot, celery, onion, bay leaf and some of the stalks of the parsley. Allow this to simmer for about 2 ½ - 3 hours. You want the meat to be falling off the bone. Once cooked, remove from the pot and allow to cool a little. Take away the large pieces of fat from the outside. Try to leave a small but of fat, you can peel it off and chop it and add it to a large bowl. While the ham is warm tear it into small pieces. Add this to the bowl along with the mustard, vinegar and parsley. Mix this all well. Taste and adjust the seasoning. Remember if you are serving this cold, you will need to over season it.
For The Dressing
Mix all of the ingredients together. Taste and season.
For The Salad
Add the peas to a small pot of boiling salted water. Once they have cooked remove the and place them in cold water for a few minutes. Remove from the cold water and shake off the excess water. Add these another large bowl, mix in the mint, rocket and potatoes. Mix this well and add a little dressing.
To Serve
Place some of the ham mixture on a plate, place some leaves to the side, drizzle a little dressing over the ham.
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Email: info@dinglecookeryschool.com
Ph: +353 86 872 3521
Dingle Cookery School, The Wood, Dingle, Ireland www.dinglecookeryschool.com
