Ham Hock and Mustard Fruits

The sweet spiciness of mostarda di frutta lifts Matt Tebbutt's poached ham hocks
By Matt Tebbutt
Ham Hock and Mustard Fruits
  • Rating:
  • Serves: 4 (as a starter)
  • Cook Time: 2 hours 10 minutes
  • Prep Time: 20 minutes
  • Effort: easy


For the ham hock

  • 2 salted ham hock
  • 4 sticks celery, halved
  • 3 carrots, halved lengthways
  • 2 large white onions, halved
  • 1 bay leaf
  • 1 pinches cloves
  • 1 pinches black peppercorns
  • 1 heads garlic, halved widthways
  • 1 bunches stalks parsley
  • 2 sprigs thyme

To serve

  • 1 handfuls black cabbage
  • 1 handfuls pre-cooked chestnuts
  • mostarda di frutta
  • olive oil, for drizzling


1. Put the ham hocks into cold water and bring to the boil. Boil for 1 minute, drain and change the water. Cover again in cold water and repeat the process twice more. This will get rid of any excess salt.

2. Cover the ham hocks with cold water once more, add all the vegetables and other aromatics and bring to the boil. Simmer for 2 -3 hours, or until the small bone at the top of the hock can be pulled free. Remove from the heat and leave the ham to cool in the stock.

3. When cool enough to handle, pick over the meat and remove excess fat and sinew. Keep the meat in a nice big chunks - do not shred. Set aside.

4. Ladle out some of the cooking liquor and pour through a fine sieve. Boil until reduced by half to concentrate the flavours. (At this stage you could add another herb to add a different flavour - something like tarragon for example).

5. Return the meat to the stock and cool in the fridge until required.

6. To serve: heat the stock and the ham again. Throw in the cabbage and chestnuts and simmer for a few minutes. Serve with the mostarda di frutta, drizzling over a some of the fruits' liquor and olive oil.

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