Ham Hock Colcannon

Ham Hock Colcannon

Ham Hock Colcannon

6 Serves


For Colcannon:
10 Desiree Potatoes
1 small bunch of Calvo Nero
4 small Spring Onions
1/2 a bunch of flat leaf parsley
50grams of Butter
200mls of Cream
Extra Virgin olive Oil

For Ham Hock:
2 smoked ham hocks
1 onion, diced
1 celery stalk, diced
1 carrot, diced
1 bay leaf
¼ bunch thyme
¼ bunch rosemary
500ml cider
1.5l chicken stock


For the colcannon:
Cook potatoes on a tray of rock salt. Scoop out and pass through a mouille. Add Butter and Cream. Add finely sliced Spring Onions and slice Calvo Nero. Roughly cut parsley and season, dress with Olive Oil.

For the ham hock:
Combine the hocks, vegetables, bay leaf, thyme and rosemary in a large pot. Cover with the cider and chicken stock. Bring to the boil then reduce the heat and simmer, covered, for about 3 hours, or until the meat is falling off the bone. Let the hocks cool in the stock. Lift out and pick the meat off. Discard the bones.

Combine ham hock into the colcannon and mix thoroughly.