Bagel with Beer Ham Hock Medium
Serve in a sandwich and using any leftovers in a risotto, pasta dish or even in a soup or a cheese toastie!
- 4 small ham hocks, rind removed
- 2 litres of lager
- 2 large onions, cut into 8 wedges
- 1 jar of garlic mayonnaise
- 3 tablespoons of chopped cornichons
- 2 tablespoon of chopped capers
- 1 teaspoon of chopped tarragon leaves
- Zest for 1 lemon
- Juice form 1/2 lemon
- Ground black pepper to taste
- 1/2 shallot, finely chopped
- 3 tablespoons of chopped fresh herbs (chives, dill, parsley or chervil)
- 3 tablespoons of Dijon mustard
The day before, soak the ham hocks in the lager (reserving 300ml) in the fridge overnight – make sure they are fully submerged.
The next day, drain the ham hocks and leave to one side (discard the liquid).
Preheat the oven to 160C.
Place the onion into a deep roasting dish followed but the ham hocks and reserved beer.
Cover with foil and roast for 3 hours or until the meet is starting to fall off the bone.
Leave to cool slightly and pull apart with a couple of forks.
For the sauce:
Combine all the ingredients in bowl and season to taste with salt, pepper and lemon juice.
Keep in the fridge until needed
Serve the ham hock in a toasted bagel with the sauce and pickled onions, radishes and fresh lettuce for some crunch!