Name: Jellied ham with condiments
Prep time: 40 min
Cook time: 180 min
Total time: 220 min
Yield: 6
Ingredients: 1 smoked ham hock (900gm); 1 pork trotter, split lengthways; 1 litre good-quality chicken stock (4 cups); 125 ml dry white wine; 2 celery stalks, coarsely chopped; 1 carrot, coarsely chopped; 4 golden shallots, coarsely chopped; 6 thyme sprigs; 1 fresh bay sprig; 6 cracked black peppercorns; To serve: toasted baguette slices, witlof leaves, aïoli, cornichons and caperberries

Jellied ham with condiments

Australian Gourmet Traveller recipe for Jellied ham with condiments

Serves 6

Prep

40M

Cook

Total

3H 40M

This is a great way to serve ham at a picnic – the jelly keeps the meat nice and juicy.

Ingredients

1 smoked ham hock (900gm)

1 pork trotter, split lengthways

1 litre good-quality chicken stock (4 cups)

125 ml dry white wine

2 celery stalks, coarsely chopped

1 carrot, coarsely chopped

4 golden shallots, coarsely chopped

6 thyme sprigs

1 fresh bay sprig

6 cracked black peppercorns

To serve: toasted baguette slices, witlof leaves, aïoli, cornichons and caperberries

Method

Main

1.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).

2.Serve jellied ham on toasted baguette or witlof leaves with aïoli, cornichons and caperberries.