Smoked Ham, Egg and Potato Salad with Mustard Dressing

Ingredients

• 2 smoked ham hocks (about 800gm each)
• 1 each carrot, onion and celery stalk, coarsely chopped
• 1 garlic head, halved horizontally
• 3 thyme sprigs
• 1 fresh bay leaf
• 1 kg kipfler potatoes, scrubbed, halved lengthways
• 1 frisée, leaves separated
• 1½ cups coarsely torn flat-leaf parsley
• 3 golden shallots, thinly sliced on a mandolin
• Smoked eggs
• 6 eggs, at room temperature (reserve carton base)
• 180 gm long-grain rice
• 60 gm brown sugar
• 6 each thyme and rosemary sprigs
• Mustard dressing
• 75 gm Dijon mustard (¼ cup)
• 60 ml aged red wine vinegar (¼ cup)
• Juice of 1½ lemons
• 1 garlic clove, finely chopped
• 80 ml olive oil (1/3 cup)