Serves: 4-6 - Time:
You can boil some ham hocks for hours and pick off the meat or, joy of joys, you can open a packet of Waitrose’s wonderful pulled ham hock. The potted ham should be brought to room temperature for about an hour before serving and, ideally, eaten with warm bread or toast and something sharp or piquant-like cornichons or piccalilli.
- 125g unsalted butter
- 180g pulled ham hock
- 1 tablespoon finely chopped tarragon
- ½ teaspoon ground mace
- Pinch white pepper
- Melt the butter over a low heat then leave for five minutes. Skim off any foamy scum.
- Put the ham hock in a bowl and mix in the tarragon, mace and pinch of white pepper. Carefully pour in the clear melted butter, leaving the milky residue in the pan. Mix everything together then pack the ham into a serving dish. Cover and chill for 1-2 hours.