The Devilled Egg recommend serving in a sandwich and using any leftovers in a risotto, pasta dish or even in a soup or a cheese toastie! Don't forget to buy our delightful garlic mayonnaise sauce before you start cooking this recipe.
Recipe by The Devilled Egg | The Online Cookery School.
- 4 small ham hocks, rind removed
- 2 litres of lager
- 2 large onions, cut into 8 wedges
For the sauce:
- 1 jar of Fussels Garlic Mayonnaise
- 3 tablespoons of chopped cornichons
- 2 tablespoon of chopped capers
- 1 teaspoon of chopped tarragon leaves
- Zest for 1 lemon
- Juice form 1/2 lemon
- Ground black pepper to taste
- 1/2 shallot, finely chopped
- 3 tablespoons of chopped fresh herbs (chives, dill, parsley or chervil)
- 3 tablespoons of Dijon mustard
The day before, soak the ham hocks in the lager (reserving 300ml) in the fridge overnight - make sure they are fully submerged.
The next day, drain the ham hocks and leave to one side (discard the liquid).
Preheat the oven to 160C.
Place the onion into a deep roasting dish followed but the ham hocks and reserved beer.
Cover with foil and roast for 3 hours or until the meet is starting to fall off the bone.
Leave to cool slightly and pull apart with a couple of forks.
For the sauce:
Combine all the ingredients (including our very own garlic flavoured mayonnaise sauce!) in bowl and season to taste with salt, pepper and lemon juice.
Keep in the fridge until needed
Serve the ham hock in a toasted bagel with the sauce and pickled onions, radishes and fresh lettuce for some crunch!