Ham Hock Toasties
Photography by Josh Griggs.
Instead of adding the meat back to the soup we have used it to make the most delicious toasties.
Makes: 4
INGREDIENTS
meat from 2 cooked ham hocks
200 grams cream cheese, at room temperature
½ cup finely grated parmesan
1-2 teaspoons hot mustard (I used Al Brown’s Old Yella Habanero Mustard)
1 teaspoon whole grain mustard
1 clove garlic, crushed
sea salt and ground pepper
8 slices good-quality bread
8 gherkins, sliced
1 cup grated cheese, use cheddar or gruyère
soft butter for spreading
METHOD
Preheat the oven to 180°C fan bake.
Thinly slice the ham hock meat.
Stir the cream cheese, parmesan, both mustards and garlic together in a bowl and season with salt and pepper. Smear one side of each slice of bread with the cream cheese mixture. Top half of the slices with the sliced ham hock, gherkins and the grated cheddar. Place the remaining slices of bread, cream cheese side down, on top. Butter both sides of each toastie.
Heat a large frying pan and cook 2 toasties at a time until golden on both sides, pressing down lightly to compact. Transfer to a lined baking tray. Repeat with the remaining 2 toasties.
Place in the oven for about 10 minutes or until hot and the cheese is melted. Cut in half to serve.
Click here to find the Smoked Ham Hock and Split Pea Soup recipe.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.