- Ham hock (about 1.3kg)
- 2 Carrots (small diced)
- 2 Celery sticks (small diced)
- 1 Large onion (small diced)
- 2 Tablespoons of Fresh thyme
- 2 Bulbs of crushed garlic
- 50g Pearl barley
- 1 litre of chicken stock
- Place the ham hock in a large, heavy-based saucepan, cover with cold water, then bring to the boil over a medium heat, skimming off any foam that collects on the surface.
- Reduce the heat and simmer for 1 hour or until the meat can be pulled easily away from the bone.
- Remove the pan from the heat and leave the ham to cool in the cooking liquid. Remove the meat from the pan when cool.
- With a sharp knife, remove the skin from the ham hock. Shred the meat from the bone and reserve. Reserve the liquid the ham was cooked in.
- In a pan, sweat down the vegetables with the thyme and garlic until coloured and softened, add the pearl barley, chicken stock and 2 ladle fulls of the reserved ham hock liquid.
- Simmer for 40-45 minutes until tender. Stir through the ham hock meat and serve in big bowls.
Recipe from Chris Ince, Chef Director at Atalian Servest
Chris been working in catering for over 24 years and spent many years alongside Michelin starred chefs. He’s a multi-medal winner in annual Salon Culinaire events and winner of ‘Best in class’ at the ‘Master seafood chefs of Great Britain’ competition in Hotelympia. He says, ‘Pride and authenticity are key to the making of a good chef.’