Honey Baked Ham Hock with Mustard Sauce from Le Caprice by AA Gill and Mark Hix

Name: Honey Baked Ham Hock with Mustard Sauce from Le Caprice by AA Gill and Mark Hix
Ingredients: 8 unsmoked ham hocks or knuckles, weighing 300-400 g each, soaked overnight in water to remove any excess salt; 3 carrots, peeled and roughly chopped; 3 onions, peeled and roughly chopped; 5 cloves; 1 bay leaf; 5 g thyme; 1 tsp black peppercorns; 1 tbsp English mustard; 3-4 large shallots, peeled and finely chopped; 300 ml Chicken Stock, reduced by two-thirds; 90 ml white wine; 2 tsps grain mustard; 90 ml double cream; 300 g clear honey; 100 g grain mustard; salt; freshly ground black pepper

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The way this dish is served in the restaurant is quite wasteful as only the centre of the ham hock is used, the rest is then used for a ham hock salad. So if you have a large enough pot to make thi...

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Ingredients

8 unsmoked ham hocks or knuckles, weighing 300-400 g each, soaked overnight in water to remove any excess salt
3 carrots, peeled and roughly chopped
3 onions, peeled and roughly chopped
5 cloves
1 bay leaf
5 g thyme
1 tsp black peppercorns
1 tbsp English mustard
3-4 large shallots, peeled and finely chopped
300 ml Chicken Stock, reduced by two-thirds
90 ml white wine
2 tsps grain mustard
90 ml double cream
300 g clear honey
100 g grain mustard
salt
freshly ground black pepper