Potted Ham Hock

Tasty, moist and tender, this old-fashioned treat will delight your taste buds and your pocket. [more...]

We simmer the Wiltshire cured ham hocks in stock made to my Mother's recipe - onions, carrots, celery, black pepper and a dash of brandy - for more than 12 hours. While cooling, the natural release of gelatin from the hock bones sets the stock into
delicious jelly.

Best eaten at room temperature, or better still, on a picnic!