Ham Hock Toasties
Photography 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.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.