1smoked ham hock (900gm)1pork trotter, split lengthways 1 litre (4 cups) good-quality chicken stock125 mldry white wine2celery stalks, coarsely chopped1carrot, coarsely chopped4golden shallots, coarsely chopped6thyme sprigs1fresh bay sprig6cracked black peppercornsTo serve: toasted baguette slices, witlof leaves, aïoli, cornichons and caperberries
Combine hock, trotter, stock, wine, celery, carrot, shallot, thyme, bay and peppercorns in a saucepan, top up with water if necessary to just cover meat and bring to the simmer over medium-high heat. Reduce heat to low and simmer, skimming surface occasionally, until meat falls from the bone (3 hours). Cool in liquid, coarsely shred hock and trotter meat (discard skin, bone and sinew), transfer to a pot or jar and set aside in refrigerator. Strain stock through a fine sieve into a jug, season to taste and refrigerate until chilled. Skim fat from surface (discard), then bring stock just to room temperature and pour over meat to just cover. Refrigerate until set (2-4 hours).
Serve jellied ham on toasted baguette or witlof leaves with aïoli, cornichons and caperberries.
This recipe is from the May 2012 issue of Australian Gourmet Traveller.