Ham shanks with horseradish cream, mushrooms and peas

For a hearty meal try Paul Rankin's recipe for tender ham served with a luxuriously creamy sauce
By Paul Rankin
Ham shanks with horseradish cream, mushrooms and peas
  • Rating:
  • Serves: 6
  • Cook Time: 3.1666666666666665 hours 10 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 3 ham shanks, weighing about 900g each

For the sauce:

  • 3 tbsp unsalted butter
  • 3 shallots or spring onions, finely chopped
  • 175 g mushrooms, thinly sliced
  • 2 tbsp dry sherry
  • 350 ml double cream
  • 125 g shelled peas, fresh or frozen, thawed
  • 2-3 tbsp creamed horseradish
  • 125 ml whipping cream
  • black pepper
  • chopped parsley, to garnish


1. Put the ham shanks in a large pan of cold water. Bring to the boil, simmer for 2 minutes, then refresh by adding in cold water. Skim off any scum that rises to the surface, cover with a lid and simmer for 2 hours 30 minutes to 3 hours or until the meat is very tender.

2. Transfer the shanks to a clean bowl and allow to cool. Reserve a little of the cooking liquid.

3. When the shanks are cool enough to handle, remove and discard the skin. Flake the meat off the bone and cut into 2-3cm chunks.

4. To make the sauce, melt the butter in a saucepan over a moderate heat.

5. Add in the shallots or spring onions and mushrooms for 3 minutes with a little salt. Add the sherry and bring to the boil.

6. Add the cream and peas and boil vigorously until the cream thickens.

7. To serve, warm the pieces of ham in a covered pan with a little of the cooking liquid.

8. Bring the sauce to the boil if necessary and add the creamed horseradish and gently stir in some whipped cream. Do not let the sauce boil again or you will spoil the flavour of the horseradish. Season to taste with salt and freshly ground pepper.

9. Spoon the ham shanks into six warm bowl, cover generously with the sauce, sprinkle with parsley and serve.

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