Rare Breed Ham Hock Macaroni Cheese

Name: Rare Breed Ham Hock Macaroni Cheese
Prep time: 15 min
Cook time: 210 min
Total time: 3 h 45 min
Yield: 6
Ingredients: 2 x Rare breed salted hocks rinsed under fresh cold water for 20 minutes; 1 x Leek diced; 2 x Carrots diced; 1 x Onion diced; 4 x Crushed garlic cloves; Spring thyme; Parsley stalks ( optional); 12 x peppercorns; 500ml basic béchamel sauce; 100g Swiss gruyere/ or mature cheddar; 2 tbsp Grain mustard; 2 tbsp Lilliput capers; Bunch flat leaf parsley chopped; 600g Cooked macaroni of your choice; Salt and pepper to taste

15 mins
3 hours 30 mins
medium
6

Recipe by

Jeff Baker

Ingredients

2 x Rare breed salted hocks rinsed under fresh cold water for 20 minutes
1 x Leek diced
2 x Carrots diced
1 x Onion diced
4 x Crushed garlic cloves
Spring thyme
Parsley stalks ( optional)
12 x peppercorns
500ml basic béchamel sauce
100g Swiss gruyere/ or mature cheddar
2 tbsp Grain mustard
2 tbsp Lilliput capers
Bunch flat leaf parsley chopped
600g Cooked macaroni of your choice
Salt and pepper to taste

Shop our Christmas Ham & Gammon

Introduction

This is a delicious twist on the traditional macaroni cheese.

Method

Cook hocks for 3 hours till tender then leave to cool in stock.
When cool pull meat away from bones and fat.
Mix pasta into béchamel.
Add capers, mustard, parsley and season.
Next fold through picked ham hock to a ratio of 60% macaroni to 40% meat.
Grate the cheese and stir in 2/3 into mix.
Place in earthenware dish.
Add remaining cheese and bake for 25 minutes in hot oven 185° c till piping hot.
Great for a family lunch or maybe a simple supper whilst watching your favourite TV.
Bottled beer and crisp green salads work well.
Leftover stock is good for pea or lentil soups.