Ham hock, pea and mint salad


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Ham hock

Pickled shallots

Black pudding cream

Ham espuma

Pea purée

  • 400g of frozen peas
  • salt

Minted peas

To serve

Start by preparing the hock. Soak the ham in cold water for 8 hours
Place the ham hock, thyme and star-anise in a vac pac and cook in a water bath for 8 hours at 85°C
Once cooked, remove from the bag, taking care not to spill the liquid and set aside. Once cooled take the meat off the bone (saving the skin for the crackling) and mix with 8 teaspoons of the cooking stock left in the vac pac bags. Reserve 100ml of the cooking liquid for the ham jelly and 50ml for the ham espuma
Roll out a large piece of cling film on a work surface. Lay the mixture out in a line on top of the cling film and tightly roll to create a ballotine, twisting the ends when firmly wrapped. Leave to set in the fridge overnight
To pickle the shallots, bring all ingredients apart from the shallots to the boil in a pan, remove from the heat and allow to cool. Slice shallots into thin rings and separate into individual rings. Soak the shallots for 24 hours in the solution and refrigerate
For the jelly, pass the 100ml of reserved ham hock cooking juices through a muslin cloth into a tray and keep in the fridge until set. The natural proteins from the hock will set the jelly without any additional setting agents
Once set, carefully dice into perfect squares and keep in containers until needed
For the crackling, removed as much fat from the reserved ham hock skin as possible and dehydrate the skin in a 65°C oven for 2 hours or more if necessary. Set aside until ready to fry
For the black pudding cream, sauté all ingredients apart from the blood together in a pan over a medium heat for 5 minutes
Combine and mix with the blood and blend on a medium-high speed until it starts to thicken. Leave the machine running for 1 minute then empty into piping bag. Reserve in the fridge to cool
To start the ham espuma, thinly slice the bacon and caramelise the fat under the grill
Add the milk to a pan with the cooked ham skin, grilled bacon. Bring to the boil then simmer gently for 10 minutes, before leaving to infuse for a further 20 minutes
Pass the milk through a chinois and mix with the cream, then blitz in vitamix until smooth. Transfer to an espuma bottle and add 2 chargers
  • 100ml of double cream
To mint the peas, shell the peas then combine with the mint and a small handful of the pickled shallots in a bowl. Set aside until ready to serve
For the purée, put the frozen peas through a vegetable juicer once, then repeat. Pass through a chinois and season with salt
  • 400g of frozen peas
  • salt
When ready, cut 8 x 8cm portions of the ham hock and roll in the green pea powder. Slice each portion in half on the diagonal and set aside
Heat a deep fryer to 180˚C and fry the dehydrated ham skin until golden and bubbly. Remove from the oil and drain on kitchen paper
  • vegetable oil, for frying
Add a small mound of the minted peas to the middle of each serving plate. Follow with the crackling and slices of ham hock. Dot the pea purée around the plate and garnish with the shoots, flowers and mint leaves
Finish with the ham espuma a little extra pea powder and serve immediately
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