3 ham knuckles
1 split pig head
2 sticks celery
crushed white peppercorns
ham hock stock from cooking
- Wash the knuckles and heads thoroughly three times. Soak for thirty minutes then wash again.
- Place these ingredients in a pan and cover with water. Chop the vegetables to a mirepoix and add to the pan along with the thyme and peppercorns.
- Cook slowly simmering for 3-4 hours until tender. The small bone should be easily pulled out when the knuckles are cooked.
- Take the meat out of stock and drain. Remove the skin and bone, flake down and place on a tray to cool.
- Reduce the ham hock liquor until flavour comes out, then clarify with the egg whites.
- Whilst the liquor is hot, add egg whites and ice whisked together and slowly bring the mixture to the boil.
- When the egg has formed a thick skin, pass the liquor through muslin. The liquor should now be transparent.
- Measure the liquor out and to every 750mls of liquor, add 30g of gelatine leaves.
- Place all meat in a kilner jar and gently pour on cool stock. Leave to set in the fridge and eat within a week