Ingredients

The following ingredients have 4 Servings
  • 2 x 1.5 kg ham hocks
  • 1 large onion, (cut into wedges)
  • 2 sticks celery, (chopped)
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 tsp black peppercorns
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 4 tbsp cider vinegar
  • 2 sheets gelatine
  • 100 g gherkins, (finely chopped (dill pickles))
  • black pepper, to taste
  • 15 g parsley, (chopped)
  • chopped gherkin and parsley

Instruction

  • Place the ham hocks in a large saucepan with just enough water to cover.
  • Add the onion, celery, bay leaves, thyme, peppercorns, coriander, cumin seeds and vinegar. Bring to the boil, then reduce the heat and cook uncovered for about 3 hours until the meat is very tender and starts to fall off the bone.
  • Remove the two ham hocks from the stock and set aside until cool enough to handle.
  • Strain the stock into a clean pan and boil until reduced to about 600ml (1pint). 
  • Soak the gelatine in cold water until soft. Squeeze out the excess water and stir into the hot stock. Allow to cool. Line a 900g (2lb) loaf tin with cling film.
  • Once the hocks are cool enough to handle remove the skin and shred the meat, discarding any fat and sinews. This is easiest to do with your hands. Place in a large bowl.
  • Add the chopped gherkins and parsley and season with black pepper. Toss to combine. Pack into the lined loaf tin.
  • Slowly pour the stock into  the tin. You may not need all of it.  Cover with cling film and chill overnight.
  • To serve, Turn out onto a serving plate and decorate with some chopped gherkins and parsley.