This tasty ham ‘butter’ is delicious simply spread on toast, but it’s also great as a sauce for pasta or just stuck on top of a baked potato. If you’re not serving this number of people, it will keep well in the fridge for a week or you can freeze it for up to 3 months.
INGREDIENTS
SERVES: 8-10
1 smoked ham hock, about 1.2kg
1 tbsp black peppercorns
1 tbsp coriander seeds
1 tbsp fennel seeds
1 onion, quartered
1 whole garlic bulb, halved horizontally
2 carrots
2 celery sticks
Vegetable oil, for frying
250g butter, at room temperature
2 banana shallots, very finely diced
2 egg yolks
4 tbsp prepared English mustard
2 tbsp white wine vinegar
2 tbsp yellow mustard seeds, lightly toasted in a dry frying pan
2 tbsp finely chopped flat-leaf parsley
1 tsp curry powder
1 tsp cayenne pepper
8–10 thick slices of sourdough bread
Salt and freshly ground black pepper
METHOD
1: Place the ham hock in a large saucepan and cover with cold water. Place on the hob and bring to the boil, then drain and cover with fresh water. Tie the peppercorns, coriander seeds and fennel seeds together in a muslin bag and place the bag in the pan. Add the onion, garlic, carrots and celery and bring to the boil. Turn the heat down to a simmer and cook gently for 21/2 hours until the ham hock is cooked – keep an eye on it and if the liquid looks a little low, add a splash of boiling water from the kettle. Leave to cool in the stock.
2: When the ham hock is cool, pick the ham from the bone and remove any sinew and skin (don’t discard the stock; keep it for making pea and ham soup). Flake and finely shred the meat. Warm a little oil in a frying pan over a medium–high heat and fry the ham until crisp. Drain on some kitchen paper and leave to cool.
3: In a stand mixer with a beater attachment, slowly soften the butter. Add the shallots, egg yolks, mustard, vinegar, mustard seeds, parsley, chervil, curry powder and cayenne pepper. When it’s all smooth and bound together, add the crispy ham. Season.
4: Transfer the butter to a small terrine or serving dish, then put in the fridge for at least 1 hour before you serve it.
5: Let the butter come to room temperature, toast the sourdough then spread the softened butter on top. Serve immediately.
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INGREDIENTS
SERVES: 8-10
1 smoked ham hock, about 1.2kg
1 tbsp black peppercorns
1 tbsp coriander seeds
1 tbsp fennel seeds
1 onion, quartered
1 whole garlic bulb, halved horizontally
2 carrots
2 celery sticks
Vegetable oil, for frying
250g butter, at room temperature
2 banana shallots, very finely diced
2 egg yolks
4 tbsp prepared English mustard
2 tbsp white wine vinegar
2 tbsp yellow mustard seeds, lightly toasted in a dry frying pan
2 tbsp finely chopped flat-leaf parsley
1 tsp curry powder
1 tsp cayenne pepper
8–10 thick slices of sourdough bread
Salt and freshly ground black pepper
METHOD
1: Place the ham hock in a large saucepan and cover with cold water. Place on the hob and bring to the boil, then drain and cover with fresh water. Tie the peppercorns, coriander seeds and fennel seeds together in a muslin bag and place the bag in the pan. Add the onion, garlic, carrots and celery and bring to the boil. Turn the heat down to a simmer and cook gently for 21/2 hours until the ham hock is cooked – keep an eye on it and if the liquid looks a little low, add a splash of boiling water from the kettle. Leave to cool in the stock.
2: When the ham hock is cool, pick the ham from the bone and remove any sinew and skin (don’t discard the stock; keep it for making pea and ham soup). Flake and finely shred the meat. Warm a little oil in a frying pan over a medium–high heat and fry the ham until crisp. Drain on some kitchen paper and leave to cool.
3: In a stand mixer with a beater attachment, slowly soften the butter. Add the shallots, egg yolks, mustard, vinegar, mustard seeds, parsley, chervil, curry powder and cayenne pepper. When it’s all smooth and bound together, add the crispy ham. Season.
4: Transfer the butter to a small terrine or serving dish, then put in the fridge for at least 1 hour before you serve it.
5: Let the butter come to room temperature, toast the sourdough then spread the softened butter on top. Serve immediately.
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