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

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


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



  • 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


  • rocket
  • crusty bread
  • baby gem lettuce


  • 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


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