Ham hocks and parsley sauce is a delicious comfort food lunch or supper and – really good on colder days. We produce our own Gammon in the shop just right for this recipe.
Morley Butchers Gammon – real local food
Starting with the best quality Blythburgh Free Range Pork, using a traditional manual process and allowing plenty of time allows us to create a truly exceptional range of Gammon for our customers. We use a traditional dry cure process where the curing salts are rubbed directly by hand onto the outside of the pork joints. These are then left to cure in our cold room for two to three weeks.
In this slower process the salt curing compounds slowly penetrate through the entire ham, drawing out the moisture, the weight of the ham is often reduced by up to 18 to 25 percent. The loss of moisture produces a more intense flavour and deepens the colour of the ham.
We also do our own Gammon smoking on the premises. Using our own premium Gammon and the latest in natural draft smoking technology (It allows precise control of the end result). The joints are cold smoked for four to six hours. This allows the maple wood smoke to impart that extra richness and depth of flavour.
Great ingredients, traditional butchers skills along with some patience makes for some great tasting meat – Perfect for this Ham Hock recipe.
This recipe comes from one of our customers Diana Henry the well known (and award winning) food writer, blogger and tweeter – so we are in very good hands.
Ingredients for Ham Hock with Parsley Sauce
For the ham
2 x 1.2kg (2lb 12oz) ham hocks from Morley Butchers
1 large carrot, cut into chunks
1 onion, quartered
2 celery sticks, chopped
1 bay leaf
Handful of parsley stalks, bruised
For the parsley sauce
600ml (1 pint) full-fat milk
½ onion, sliced
Small bunch of flat leaf parsley, stalks separated and leaves finely chopped
1 bay leaf
50g (1 ¾oz) butter
50g (1 ¾oz) plain flour
Salt and pepper
6 tbsp double cream
Really generous squeeze of lemon juice
For the cabbage
675g (1 ½lb) Savoy cabbage
35g (1 ¼oz) butter
Ham Hock Cooking Method
- Soak the hocks for 24 hours, changing the water twice.
- Put the hocks in a large pan and cover with water. Add the other ingredients and bring to the boil. Skim and cook gently until the meat is coming from the bone. It usually takes 2–3 hours. (You can also cook this in advance and gently reheat in the stock.)
- To make the sauce, heat the milk with the onion, parsley stalks, peppercorns and bay. Bring to the boil, remove from the heat and infuse for 15 minutes. Strain.
- Melt the butter in a heavy saucepan and add the flour. Stir over low heat for a minute. Slowly add the infused milk, stirring to incorporate before you add more. Return to the heat. Bring to the boil, stirring, then simmer for 4 minutes. Season, add the cream, finely chopped parsley leaves and lemon juice. Taste; you may want mustard, more lemon juice or extra seasoning. Cover to keep warm.
- Core and shred the cabbage. Melt the butter in a heavy saucepan, add the cabbage, season and add 2 tbsp water. Reduce the heat to low, cover and cook for 4 minutes, shaking. Stir, so the butter coats the cabbage. Cover, but don’t let it sit for too long.
- Remove and discard the fat from the hocks and break the meat into large pieces. Serve the ham with the parsley sauce, and the cabbage. It’s also great served with boiled potatoes.