hi today I'm going to do a dish using this fantastic cut this is a ham hock or a gammon chunk plenty of flavor on this you know I think this is actually got more flavor than your actual gammon ham I think it's a great piece of meat you know good value for money and because it's cooked on the bone it retains all that flavor and it makes them lovely you know gelatinous stock after you can make a piece suit with I think it's stunning you know I've you know grew up eating these they are just great economical joint and you'll see when we break it down in a couple of hours time how much meat comes off so basically what I'm going to do I'm gonna put it in that pot what to show you that so it's well covered now this is the easy bit you get one carrot don't be too [ __ ] straight down the middle skin as well and just roughly chop it up just to make that potent liquor we get that in that goes in put a couple of bay leaves which are just bruised to release the flavor and I'm just going to chop this onion real real big chunks just up pick it up pick it up pull now go in same on this one what we need to do is bring that up to the boil and then we want to let that simmer and assuming you just want a couple of bubbles you know just hitting the surface if you are too rapid a boil it's going to make it tough so in here I've got five whole cloves you can see in there and a good tablespoon of peppercorns so that goes in there what we're going to do then we went to that comes up to the boil we'll turn it down and you're going to talk you know hour an hour two hours and you'll know when it's done you'll be able to pull that one bone out and once that's done we're going to serve it with a to pre mustard sauce it's going to be a killer it's going to be beautiful we'll check on that in a few then once that gets up to the boil right as you can see that's come to the boil to show you in that now someone needs to invent smellivision because those simple ingredients in there I'm not joking it smells divine I mean I believe the thing so we'll put that back on we want to turn that heat down now basically you're looking for just a couple of bubbles to pop on the surface you know we don't know hard-boil not event like that because like I said before it'll get tough so it's just settling down now and you can just see there's just a few breaking the surface so I just that took away we'll check it in an hour okay my ham hock is cooked I can lift it out as you can see lovely cooked and guitar that bones should just slip out and that's the bit I'm going to serve so I'm going to leave that there on the moment I may put it back in the water just to warm it through but the first thing on what it is is get some peas on what I'm going to do can use a ladle full about liquor lovely ham hock stock just a little bit more this is really good stuff now once I come to the boil I'm going to add my Peas but in the meantime we're going to get on and make that lovely Tewksbury mustard sauce over it so for this sauce then I've got cut the knobs of butter once you lot finely chopped a little bit of flour to thicken it obviously the mustard the double cream then what I've done here is I sift off some of that lovely ham stock and you use about 300 mils of that as well so we're going to do is get that buzzer in get it melting down as you can see just there the water's coming up to the world I'll pop me peas and actually because I'm going to serve smashed peas with this very trendy it's neither matched off your eggs in the middle so still got a few lumps so I can keep that warm but in the meantime let's get on and make this sauce so that puts his mouth in nicely good moisture locks we're just going to soften these we don't really want to add too much color just take a few minutes as you can see almost straight away take on a lovely brown tinge but obviously we don't want to burn them so I'm just gonna take a little bit of heat are there ok it's going good so let's go around a little bit of flour on a keep stirring this and then this to be mustard which is made about forty mile from my acid serve a mixture of lovely mustard and horseradish and it is Jesus I'm going to stir that in making basically a bit of a roux as you can see that's come together nicely so I'm going to stop Pilate in a bit of me stock a little bit at a time keep whisking it so you don't get any lumps it will just come right just see almost straight away lovely that is a bit more can make it the consistency you want to really just show you where we are swimming that sauce will take about ten or fifteen minutes keep stirring it and get thicker but obviously going to let it down with a little bit of cream my lovely piece going well as well I want that quite thick so we want it to coat lovely cooked ham hock so what I've done is I've drained my peas put a little spoonful of stock back in the bottom there you know what those all right touch the cider vinegar cider and pork can't beat it no we're going to do just give these a mash it so we don't want them too small we do still want a bit of integrity and obviously the hammer just sit on top of that and we pour over that fantastic to me that's a great consistency we've just squash them down just season them up now my sauce nice and thick now as you can see keep whisking it down again what I'm going to do so I'm going to add in some double cream let's see how a little bit no do get out or then some chopped parsley and touched it let's give that a taste taste taste and taste again Mouse awesome oh god I love sausage is some pepper some salt so that's that lovely chips be mustard sauce those lovely smashed peas obviously just done in the liquor and a bit of vinegar and what you'll get is room you will taste good taste man I got to stop doing this let's play that okay let's do it pulling the middle lovely round smashed piece a few whole ones left in there some little little uns they go it and this delicate hot ham hock and just rest from there like that now kotha just pour in or drizzle in some of that fantastic sauce over the top now you have my ham hock choose cheap spring mustard sauce okay I don't think you need me to tell you how amazing that looks I'm gonna put a bit more sauce up the sauce is something else we could with fish so we turn that beautiful look at that oh my god mmm cut up me what you think of that you know you do things like this and you even surprise yourself for me now gorgeous does up look look at that meat now I mean I love ham hocks but with those peas and that source listen I got to go thanks for watching I'm gonna get stuck into this again maybe balance that is one of the things I've cooked in a long while I've even had a bit more on top like alia it just goes to show no cheaper cuts done right are the best take care