Ham Hock Persillade

Some neighbours of ours in England recently moved from Bexhill on Sea to the wilds of Bonny Scotland. As with most house moves, it was a chance for them to de-clutter. Fortunately for me Mr Neighbour managed a local bookstore and as a result of this had a house packed full of a wide variety of books. I assume these had been come by through honest means and he didn’t shove a book down his trousers each night as he went home. It would have been churlish to ask as I was the lucky recipient of an eclectic collection of books.

One of them was Gordon Ramsay’s Sunday Lunch. I have to confess that in the past I have had no f*****g time for him, he swears too much…Jokes aside (yes, that was a little joke) I just hadn’t ever bought any of his books or watched any of his programmes so I was a little reluctant to even read the book, let alone use it. I’m so glad I did delve into its pages…a lot of very uncomplicated recipes and menus, dishes that I actually wanted to cook. Sorry Mr Ramsay, you bl**dy surprised me!

Persillade (1)

A local butcher regularly sells cooked ham hocks. It’s the knee basically, cooked and then sold with the gelatine (formed by the cooking liquid) for a bargain price of less than £3 (that’s about the same in Euro and a few US dollars more). I often buy them as the ham picked off the bones is great in sandwiches or soup and the dogs love the bones which keep them entertained in the garden for hours. Result all round.

I came across a recipe in the book, very grandly titled Ham Hock Persillade which reminded me of the delicious brawn my mum makes. The recipe called for cooking the ham and reducing the stock with gelatine to solidify it. No need for that, my hock was already cooked and covered in the delicious stuff. I halved his recipe which he says serves 6-8. Even my halved version (using pickled garlic instead of gherkins as I didn’t have any) would easily have fed 8 as a starter, probably with a little left over. I served it as a starter (for 5 people) thickly sliced on top of a salad of spinach and watercress and also as canapés (there were 6 of us for drinks and nibbles), cut into little cubes and served with some very retro cocktail sticks!

Persillade (6)

Ingredients

  • 1 large cooked ham hock and its gelatine
  • 2 tbsp large capers, cut into slices
  • 2 tbsp pickled garlic, thinly sliced
  • Handful of flat leaf parsley finely chopped

You will need a loaf tin or a deep plastic container.

Remove the gelatine and skin from the hock and place into a saucepan with about half a cup of water.

Pull the meat off the bones (the bones will now also go into the saucepan) and shred it. Set the meat aside.

Boil the skin, bones etc for about 7 or 8 minutes then drain the liquid and leave it to cool slightly.

Mix the shredded meat with the capers, garlic (or use gherkins), parsley and some freshly ground pepper. You probably won’t need salt as ham hocks tend to be quite salty. Put this mixture into a loaf tin or plastic tub lined with cling film then pour the liquid over until the mix is completely covered. Tap the tin or terrine gently to get rid of any air bubbles, cover with cling film and place a weight on top. Chill overnight or until it has set.

Persillade (10)

When you are ready to serve, peel off the cling film on the top and invert the container onto a serving plate. It should slide out easily, then you can peel the remaining film off. Serve cut into thick slices (Mr Ramsay serves his with piccalilli which I imagine must be very good). A really impressive but not too tricky to make dish. Would be great for a picnic too as it’s very portable when still in its mould.

Thanks Mr Ramsay, a flippin’ marvellous recipe!