home
read reviews
review this recipe
see related recipes
watch video
Ham hock with leeks and peas
prep time: 15 minutes
cooking time: 1 hour 45 minutes
serves: 4
season: Spring
ingredients:
|
1 ham hock 1 large onion 1 large carrot 4 leeks 25ml olive oil 50g unsalted butter |
75ml cream 200g shelled peas 30g flat-leaved parsley |
1 | Cover the ham hock with water in large pan, and bring it to simmer. Drain, and repeat the process with cold fresh water twice. |
2 | Cover the ham hock with water and add the vegetables and parsley stems, bring to a simmer and continue to cook for 1 3⁄4 hrs until the meat is soft and falls from the bone. Let the hock cool in the liquid, then remove the bones, any cartilage and unwanted fat, leaving the ham pieces fairly large. |
3 | Strain the broth into a clean pot, reduce the liquid by half and reserve until needed. |
4 | Pour olive oil into a large sauté pan and toss the leeks gently over a medium heat until well coated with oil, season with salt and white pepper, add butter and cook slowly. Add 100ml of reserved ham stock and cream to the leeks, reduce by half, then add the raw shelled peas and simmer for approximately 3 minutes, until the peas are just cooked. |
5 | Serve in a warm bowl, spooning the leek and pea mixture into the bottom, with ham hock on top, garnished with fresh chopped parsley leaves. |
