Ingredients
- 2 large ham hocks on the bone, around 2kg (41/2lb)
- 1 onion, quartered
- 1 carrot, cut into chunks
- 1 bay leaf and 4 cloves
- 500ml (18fl oz) dry cider
- 1.5kg (3lb 6oz) potatoes, such as King Edward, peeled and cut into chunks
- 1tbsp wholegrain mustard
- 50g (2oz) unsalted butter
- 2tbsp double cream crème fraîche
- 2tbsp milk
Instructions
- Place the ham hocks, onion, carrot, bay leaf, cloves and cider in a large saucepan of water, and top up with enough cold water to cover the ham hocks. Bring to the boil, then reduce to a simmer and cook for 2 hours 30 minutes to 3 hours, or until the meat is tender. Skim the surface to remove any scum throughout cooking. Remove the ham hocks from the pot, discard the scum and fat, and slice or pull the meat from the bone.
- Meanwhile, bring the potatoes to the boil in a pan of salted water, reduce to a simmer and cook until tender. Drain and mash with the mustard, butter, cream or crème fraîche and milk; season well. Serve the ham and mash with lots of buttery peas and Dijon mustard.
