Gammon hock is a favourite of mine. It's the unaesthetic end of a ham, all bone and sinew. But with slow cooking (brought to the boil and poached several hours in a low oven) it's tender and delicious, and phenomenally good value. There's usually enough meat for two or three good portions hot with cabbage and potatoes, and with parsley sauce if so inclined; and then the cooking water and any pickings of meat make a rich pea and ham soup. Plus the skin and fat can be rendered, for lard with a lovely smoky flavour.
Friday, 25 February 2011
Gammon hock
Gammon hock is a favourite of mine. It's the unaesthetic end of a ham, all bone and sinew. But with slow cooking (brought to the boil and poached several hours in a low oven) it's tender and delicious, and phenomenally good value. There's usually enough meat for two or three good portions hot with cabbage and potatoes, and with parsley sauce if so inclined; and then the cooking water and any pickings of meat make a rich pea and ham soup. Plus the skin and fat can be rendered, for lard with a lovely smoky flavour.
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