WINING & DINING RECIPE ’ S TO TRY AT HOME


TO COOK YOUR OWN HOME-COOKED HAM HOCK WITH CIDER


It’s great to cook your own ham hock in a pressure cooker, then keep the cooking liquid to use as stock, to make a pie or a soup. Be careful though as it may be a little salty and you won’t need to use much. Always consult your pressure cooker manual for guidelines. We used a regular sized cooker with two pressure settings and cooked the ham on the highest pressure.


Prep and Cooking Time: approx 45 minutes INGREDIENTS FOR THE HAM 1- 1.5 kg raw ham hock, 250ml Malvern Cider, 1 tsp whole black peppercorns, 2 or 3 bay leaves (fresh or dried) ½ onion, or one small one (halved), peeled


METHOD 1) Place the ham in the pressure cooker pan, cover with cold water then bring to the boil. As soon as it boils, turn off the heat and drain off the water.


2) Pour 250ml Malvern cider over the ham in the pressure cooker pan, then add enough cold water to just cover the ham (making sure the pan is no more than ¾ full). Add peppercorns, bay leaves and onion and fix the pressure cooker lid. Bring to pressure then turn down the heat to the minimum to maintain pressure and cook for 13 minutes per 500g. When the time is up, turn off the heat and allow the pressure to drop. Then open the lid, lift out the ham and cool. Keep the cooking liquid to strain and use for stock. Once cool enough, use two forks to pull the meat from the bone and shred.


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