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Bagel with Beer Ham Hock and Mustard Tartare Sauce

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!

Recipe by The Devilled Egg | The Online Cookery School. Buy an online course HERE.


  • 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 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!

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  • Prep 10 mins
  • Cooking 160 mins
  • Serves 6 Adults
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