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braised ham hock salad on a made of australia plate with jackson brooke chardonnay
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Ham Hock Salad

Simply Delicious!
Course Dinner, Lunch
Cuisine Australian, Worldwide
Keyword Braised Ham Hock, Fresh Ham Hock, Ham Hock Salad, Smoked Ham Hock
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Calories 3915kcal
Author AnotherFoodBlogger

Equipment

  • Chef Knives
  • Chopping board
  • Measuring utensils
  • large mixing bowl
  • saucepan & lid
  • baking tray
  • ice

Ingredients

Ham

  • 1.2 kg ham hocks fresh or smoked
  • 2 bay leaf
  • salt
  • 1 tbsp peppercorns
  • 1 lemon wedge

Salad Mixture

  • 4 hard boiled eggs
  • 2 jalapenos
  • 75 g cornichons
  • 75 g mayonnaise
  • 25 g wholegrain mustard
  • 2-3 tbsp lemon juice
  • 10 g parsley
  • 2 cloves garlic
  • 1 spring onion
  • salt & pepper

Additional

  • rocket
  • crusty bread
  • baby gem lettuce

Instructions

  • 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.

Salad

  • 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!

Serving

  • 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

Notes

Tips/Tricks

  • 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

Nutrition

Calories: 3915kcal | Carbohydrates: 16g | Protein: 287g | Fat: 291g | Saturated Fat: 94g | Cholesterol: 1785mg | Sodium: 4234mg | Potassium: 3768mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2447IU | Vitamin C: 72mg | Calcium: 324mg | Iron: 19mg