Ham hock and piccalilli salad

Ham hock and piccalilli salad

Nathan Outlaw's Home Kitchen
David Loftus

Here I’ve livened up the classic combination of ham and piccalilli. If you don’t have time to cook the hocks, a really good cooked ham from a butcher would be a great alternative, or even a gammon steak. The salad alone is lovely too.


Quantity Ingredient

For the ham hocks

Quantity Ingredient
2 smoked ham hocks
1 garlic bulb
4 bay leaves
100ml cider vinegar
500ml cider

For the spice paste

Quantity Ingredient
2 teaspoons cayenne pepper
2 teaspoons ground ginger
1 tablespoon ground turmeric
1 tablespoon yellow mustard seeds
15g sea salt
3 garlic cloves, peeled and chopped
1 tablespoon english mustard
200ml white wine vinegar
200ml water
100g caster sugar

For the salad

Quantity Ingredient
12 small shallots or baby onions, peeled and halved
1 cauliflower, cut into small florets
300g green beans, topped and tailed
1 cucumber, peeled
2 tablespoons spice paste
3 tablespoons light olive oil
1 tablespoon chopped chervil
1 tablespoon chopped tarragon

For the salad cream

Quantity Ingredient
2 free-range egg yolks
4 teaspoons spice paste
2 tablespoons lemon juice
150ml sunflower oil
150ml double cream
sea salt
freshly ground black pepper


  1. To cook the ham hocks, place them in a large pan with the garlic, bay leaves, cider vinegar and cider. Pour on enough water to cover the hocks and bring to the boil. Skim off the impurities, turn the heat down to a low simmer and cook gently for 2 hours until the meat is tender and falling away from the bone.
  2. In the meantime, prepare everything else. For the spice paste, put all the ingredients into a pan, mix well and bring to a simmer over a medium heat. Continue to simmer until the liquor reduces and the mixture forms a wet paste, stirring regularly to stop it catching and burning, especially as it thickens. Scrape the paste into a container and set aside to cool.
  3. To make the salad cream, put the egg yolks, 4 tsp cooled spice paste and the lemon juice into a food processor and blitz for 30 seconds. Slowly add the oil through the feeder tube until it is all incorporated, then add the cream and blend for a further 30 seconds. Season with salt and pepper to taste. Transfer to a container and refrigerate until needed.
  4. To prepare the salad, bring a large pan of salted water to the boil over a high heat. Add the shallots and cauliflower, bring back to the boil and cook for 4 minutes, then scoop them out with a slotted spoon or small sieve and place in a colander to drain.
  5. Add the beans to the boiling water, bring back to the boil and cook for 3 minutes, then drain and refresh in ice-cold water. Drain the cooled beans and add them to the other blanched vegetables.
  6. Halve the cucumber lengthways, scoop out the seeds with a teaspoon, then cut into half-moon slices and add to the other vegetables.
  7. Add the 2 tbsp spice paste to the vegetables with the olive oil and chopped herbs. Taste for seasoning and add salt if needed. Leave the salad at room temperature if eating straight away, otherwise refrigerate.
  8. When the ham hocks are ready, carefully remove them from the pan to a tray and leave until cool enough to handle, then remove the fat and skin and pick the meat into natural looking pieces.
  9. Place the meat in a bowl, add the salad and carefully mix together. Serve on a large platter, with the salad cream on the side.
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again