We’re pleased to welcome our first guest post from Sussex based professional chef Matt Budden. A member of The Master Chefs of Great Britain, Matt has worked in Michelin star hotels in the south of England and kitchens across Australia, New Zealand and Vietnam.
His has held head chef roles at the Shelley's Hotel in Lewes, achieving 2AA rosettes, the prestigious Goodwood Estate and an Executive Chef role at the Felbridge Hotel and Spa in East Grinstead, where he was runner-up for The Independent on Saturday Chef of the Year accolade (losing out to Martin Burge 2 Michelin stars).
Here Matt shares his awesome recipe for cider braised ham hock – frugal food at its best. Over to you Matt...
Introduction
Ubiquitous on restaurant menus over the past few years whether as terrine, croquette, shredded or some other variant, the ham hock is popular with chefs all over the country. As yet though they seem underused in home cooking, as evidenced by the difficulty you will have finding them in supermarkets. The reasons they are so beloved by chefs apply just as much in home cooking as professional and if you have never tried cooking with them I would urge you to have a go.
A long slow cook reveals huge flavour and is required to really make the best of them. Picking the rich, moist and sticky meat out from the fat, skin and gristle is an easy enough job once they are cooked. This meat is delicious in itself and can be used anywhere you would normally use ham; in sandwiches, salads, in pies, with egg and chips and so on. Whilst ham can be pretty expensive, particularly when bought ready sliced in little packets from the supermarket. This is certainly not the case with ham hocks (or ‘houghs’ if you prefer). This is a real highlight and one very good reason why it is such a popular component of restaurant menus. They are cheap. Really cheap. Our favourite local butcher sells them from free range pigs at just £2.50 each. To give you some idea the recipe below uses just two hocks and would easily yield 10 or so portions as a starter!
As suggested above, you won’t find them in the supermarket. My (not very) extensive research suggests that the closest you will get is in Waitrose where they sell it ready cooked and picked at £1.99 for just 90g. Speak to your local butcher though or go to a farmers market and you won’t have any difficulty. Braise them nice and slow with some veggies and flavourings, and then why not make yourself a terrine? There are plenty of recipes available on the internet. In fact if you scroll down a bit I'm sure it will come as no surprise to learn that there is one on this page. They're really easy to make and while time consuming are not labour intensive. Just slice to order when you are ready to plate up your dinner party starter for a fancy first course in seconds. Alternatively hack off a nice big fat slice when you get back from the pub for a satisfying snack, or pack in a bag with some cheese and pickle when heading out for a picnic. However you choose to enjoy the hock don’t forget the liquor it was cooked in, if not too salty it will make a great base for soup.
Matt Budden’s Cider Braised Ham Hock
This is a slightly modified version of the classic which in fact isn’t a terrine at all (the word refers to the specific shaped container which this is not cooked or pressed in). Using a cider and apple juice braise rather than stock or water really comes through in the meat as a sweet apple note that is really complemented by serving it with an apple puree or crisp. It is worth getting quality black pudding for this recipe but as you are going to have to go to a butcher or farmers market anyway this shouldn’t be an issue.
Ingredients:
- 2 ham hocks
- 1 ltr dry cider
- 1 ltr apple juice
- 1 large onion
- 1 leek
- 4 sticks celery
- 2 carrots
- 1 bunch parsley (leaves chopped, reserve stalks)
- 200g black pudding
Method:
Put the ham hocks into a deep pan with the veg and parsley stalks and cover with the cider and apple juice. Bring up to a gentle simmer and cook until the hocks are done. You can tell they’re done when the smaller of the two bones can be easily pulled out (will be a good few hours, at least 4).
While the ham is cooking crumble the black pudding and fry it off briefly before chilling it.
When the hocks are done pick them down to bite-size chunks and remove the fat, skin and gristle. This is best done while still reasonably hot and while wearing gloves.
Line a deep, flat dish with cling film (approx 12” square I reckon), layer ½ of the ham to cover the dish then put the black pudding over it in a single layer and then top with the rest of the ham. Cover the whole as evenly as possible (I’d suggest a few layers of cardboard cut to size) then weigh down (I use a cling film wrapped brick) and place in the fridge overnight.
Remove after pressing and re wrap with fresh cling film. It is now ready to slice up and serve.
You can read more of Matt’s food adventures here on his blog www.savarinfood.blogspot.com