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

The sauce:

  • 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!