This is a great way to serve ham at a picnic - the jelly keeps the meat nice and juicy.
- 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
- 1Combine 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).
- 2Serve jellied ham on toasted baguette or witlof leaves with aïoli, cornichons and caperberries.
This recipe is from the May 2012 issue of .
Drink Suggestion: 2012 All Saints Estate Rosa Rosé. Drink suggestion by All Saints Estate