hi I'm Rob goes from relish caterers I love cooking with fresh seasonal British produce today I'm going to show you a fantastically delicious dish that you can do at home let me show you how to cook a ham hock very simple recipe for cooking ham hock it's a brined it's a it's a salted joint so when it's finally cooked the product will be more like a ham gammon but because it's on the bone it's got a lot more flavor and it would just fall apart and it's absolutely delicious it's the it's the knuckle of a pig it's it's a really cheap cut that should only cost you you know two or three per pounds from from the supermarket I've got some some carrots I've got some celery I've got a sort of selection of different spices we've got some clothes some star anis a sprig of thyme mustard seeds fennel seeds and crushed black peppercorns and of course the Mannion's okay we're stopping putting the onions in and we've got our carrots have just been split open Oh celery goes in obviously a hawk that sits in there and then all of our nice little spices mix that's gonna get dropped in as well and then I've got some nice sweet cider obviously cider and pork is always gonna be a winner and then we're just gonna top that up with enough cold water just so it's covered okay so when it's all topped up with water and covered you want to bring it up to the heat as you bring out to the hand you're gonna get those impurities make sure you skim those off using a ladle or a spoon after three hours the meat should just be falling off the bone and be lovely and juicy turn the heat off and let it sit in the hot liquor until it cools down so it's warm enough to handle to do whatever you want to do with it because that'll make sure that the juices are locked in and it doesn't dry out the hams been ticking over it's been skimmed so all the impurities that have risen to the top have been removed it's been cooking for a little over three hours and I've just let it rest and cool down in the liquor so it's still hot but it's not really hot you there's not gonna dehydrate when it comes out during the cooking process it will obviously evaporate and reduce you can't just top it up with some cold water just so that the ham is always covered always cupboards is not drying out on top and we're just gonna grab the top bone and just gently lift it out onto this plate there we go lovely the the leftover stock the ham stock can be used for all kinds of things you can use it to make a sauce you know reduction to go back over the ham with some honey and there's a cream you could also make a lovely pian ham soup use it as a base for that bung your peas in whiz it up and then just get your ham hock would just flake it through fresh parsley and a bit of mint delicious yeah delicious soup so we'll just start by removing this fat to just be able to trim it away from the meat like so and this meat is just falling off the bone now so if I grab the two bones at the top and put that open you'll see they're looking it just falling out and when you're going through it you can just remove the two bones there's that one there and then the bigger bone make sure the skins out and there will be little pockets of gristle as well but they're easy to see and you can just then pop those out as well until you just left with all that delicious slow-cooked meat once you've removed all of the sinew and bone you can pop it on the board and you can carve it and you might serve this for two people for dinner we say a parsley sauce like lamb and parsley sauce is delicious what's really well together and then just some nice mashed potato or boiled new potatoes and this is going to be soft it's going to be really delicious and it's going to be really succulent as well and you can just lift that off onto your plate and then like I said nappy over with some fresh parsley sauce or just garnishing it garnish it up with some fresh parsley I've got some fresh mint here as well I mean it's going to give it a nice freshness that goes over the top and then some capers nice acidic capers and you've got that salty ham just got lovely flavor to it a little bit of sourdough and that's had a very very simply cook ham hock