Place ham hock in a large pot of salted water, add peppercorns, bayleaf & lemon wedge. Cover and simmer for 90 minutes to 2 hours until falling off the bone
Remove from the water, cool until safe to handle and pick apart the ham hock meat discarding the fat and bones.
Place eggs in a pot of boiling water and cook for 10 minutes. Remove and cool them immediately in iced cold water. Peel and dice. *see tips*
Dice cornichons, parsley, garlic, spring onions & jalapenos. Mix together with chopped eggs, cooled ham hock and rest of the ingredients. Toss to combine, taste and adjust seasoning
Crostini (if using)
Slice baguette about 1-2cm thick, brush with a little olive oil and bake in the oven @ 180c for 5-6 minutes, turn and bake for a further 3 minutes until crispy and bread sounds hollow!
This ham hock salad works really well in a sandwich, on top of some grilled crostinis/crusty bread, as a salad with some rocket or inside a lettuce cup for something a little healthier. It is great as a starter for 6-8ppl or double the portions and make it as a great canape for 15-20ppl
the best and easiest way to boil eggs and peel them every time is heavily salt the water along with a wedge of lemon. Once water is boiling gently place eggs in for 10 minutes. After 10 minutes place them in ice-cold water immediately. Peel them in the water!
ham hock salad will keep for 5-6 days in the fridge
this dish makes a great starter that can be prepared in advance or an even better canape for dinner parties or through the holiday season