- 1 smoked ham hock
- 3L chicken stock
- 1 Tbsp wholegrain mustard
- 2 lemons
- 100g goats cheese
- 4 heaped Tbsps of pear, thyme
& onion chutney
- 1 handful of cleaned rocket leaves
- 2 tsps of olive oil
- Salt and pepper
- 1 loaf fresh ciabatta
Begin by scoring the ham hock heavily with a sharp knife – this will help the chicken stock penetrate the meat. Pour the chicken stock into a metal pot and add the ham hock. Bring to the boil and simmer with the lid on for 2 hours or until the meat starts to fall away from the bone. Remove the ham hock from the stock and allow to cool on a metal rack.
Keep the chicken stock to use as a base for your favorite soup.
Once the ham hock has cooled to room temperature strip the meat off the bone into bite sized chunks and place into a mixing bowl. Add the wholegrain mustard and squeeze the juice of 1 lemon over the top, gently folding through.
Next toast the ciabatta. Spread the goats cheese across the bread and allow to cool slightly before seasoning with salt and pepper. Layer the bread with rocket leaves. Spoon some of the pear chutney over the rocket before topping with the ham hock mixture. Finish with a squeeze of lemon and serve.