Dry-cured Unsmoked Ham Hock

Also known as a ham shank, we dry-cure our ham hocks as we feel this produces the most superior flavour. Butchered from the shin of the pig*, long slow cooking is required to maximise on flavour. Simmered with stock vegetables, herbs and a trotter for richness, then generously flaked and set in its own liquor with plenty of chopped fresh parsley for the French classic jambon persillé.

Chef Valentine Warner inspires:
"With so much meat coming from this small end and it's brilliant for braising. Include it of course in a London Particular, named so for its thick consistency after the smog of the Industrial Revolution but in fact of course meaning a split pea and vegetable soup flavoured with ham. I always include any old lettuces into the mix with the split peas and softened onion. I also add a scratch of nutmeg and a lick of single cream.

Use as the flavoursome centrepiece in a barbecue beans full of molasses. Break up the ham afterwards into the beans. A joy to eat and Mel Brooks’ cinematic masterpiece Blazing Saddles would be sympathetic viewing; indeed, the campfire scene…need I say more?

I like to also braise a ham hock with a little wine and spices, then, once cooked, chop the ham and mix with fresh herbs to then set it in a jelly of said stock. Fine eating for a summer's day with a fresh snap pea salad with zesty lemon vinaigrette."

*Tamworth and Middle White pigs are reared outside where they can root around, wallow and exhibit all of their instinctive behaviours. They're matured at their own pace which enables the fat to naturally marble the meat, and gives the pork a superior texture. We also sell Dry-cured Smoked Ham Hock.

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