Advertisement

Ingredients

For the dressing

Method

  • STEP 1

    Cook the peas in a large pan of boiling salted water for about 3 mins (or 1 min if frozen). Drain and run under cold water to stop them cooking. Whisk the dressing ingredients together with some seasoning until emulsified.

  • STEP 2

    Mix the ham hock with the peas, parsley and dressing in a large bowl. Transfer the salad to a platter or spoon onto individual plates. Scatter over the spring onions and watercress just before serving.

RECIPE TIPS
COOKING HAM HOCK

Put 2 medium ham hocks (about 2kg) in a large roasting tin with 2 chopped carrots, 2 chopped onions, 2 chopped celery sticks, a few bay leaves, 1 tsp black peppercorns and 600ml water. Cover with foil and braise in the oven for 2 hrs at 160C/140C fan/gas 3 until the meat is tender. Leave until cool enough to handle, then shred the meat.

Recipe from Good Food magazine, May 2013

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4 out of 5.4 ratings
Advertisement
Advertisement
Advertisement