Smoked ham with cider and apples

This fuss-free dish will gently bubble away on the stove while you prepare other dishes. Remember to leave a day for soaking.

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Nutrition (per portion)

Calories--
Total Fat--

Saturated Fat

--
Total Carbohydrate--

Sugars

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Ham hock and apple

Serves: 6

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Ingredients

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  • 2 x 1.2kg smoked ham hocks or knuckles
  • 8 black peppercorns
  • 1 large carrot, cut into chunks
  • 1 large onion, quartered
  • 2 sticks celery, roughly chopped
  • 1 bay leaf
  • good handful parsley stalks, bruised
  • 400ml cider
  • 300ml double cream
  • 50g unsalted butter
  • 3 eating apples, cored and cut into wedges
  • 1 tablespoon caster sugar

Method

  1. Soak the ham in cold water for a day, changing the water once.
  2. Put the hocks in a large saucepan and cover with cold water. Add the pepper, vegetables and herbs, and bring to just under the boil. Skim away the scum, then simmer for 3½ hours.
  3. Reserve 700ml of the cooking stock. Strain and taste – if too salty, dilute with water. Pour into a saucepan and boil to reduce to 500ml.
  4. Put the cider in another saucepan and boil to reduce by half. Add the stock and cream. Bring to the boil, then cook until the mixture coats the back of a wooden spoon. Set aside to reheat just before serving.
  5. Melt the butter in a pan and sauté the apples on both sides until just tender. Sprinkle with the sugar and cook on each side until caramelised.
  6. Take the fat off the hocks and break the meat into pieces. Reheat gently in some reserved stock and serve with the sauce and apples.

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