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Smoked ham hock with poached eggs, figs and macadamias

Darren Robertson and Matt La Brooy

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The Blue Ducks' poached eggs and ham hock 'anytime-of-day' meal.
The Blue Ducks' poached eggs and ham hock 'anytime-of-day' meal.Christopher Pearce

This ham hock recipe is usually a breakfast or brunch dish, but is good for any time of the day. This slow-cooked meat can be turned into many meals with little effort. Keep the cooking liquid to use as stock, as it's full of flavour. Add some frozen peas, cook for a minute or two, then blend for pea and ham soup, or add cooked chickpeas, smoked paprika and greens for a heartier dish.

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Ingredients

  • 1 smoked ham hock

  • 1 onion, quartered

  • 2 bay leaves

  • 3 garlic cloves, peeled and bruised

  • 6 peppercorns

  • zest and juice of half a lemon

  • 4 tbsp olive oil

  • 1 tbsp apple cider vinegar

  • 2 tsp Dijon mustard

  • 4 slices sourdough bread

  • Olive oil for brushing 4 free-range eggs

  • 4 figs, halved

  • 2 handfuls watercress

  • 1 small handful each of flat-leaf parsley, mint and basil, picked

  • 2 tbsp macadamia nuts, toasted and chopped

  • salt and pepper 

Method

  1. 1. Place the ham hock in a large pot. Add the onion, bay leaves, garlic and enough water to cover the hock, about 2.5 litres.

    2. Bring to the boil, skim then slowly simmer for 1½ hours, until the meat begins to come away from the bone.

    3. Take off the heat and leave to cool. Once cool, pick the meat from the bone into a bowl, ready for action.

    4. In a bowl, whisk the lemon zest and juice, oil, vinegar and mustard and that's the dressing ready.

    5. Brush the sourdough with a little oil and chargrill both sides.

    6. Poach the eggs until just cooked in a little simmering water.

    7. Toss the figs, watercress, herbs and macadamias in a salad bowl. Pop the eggs on the toast, toss some of the hock through the salad, add the dressing, season with salt and pepper, then serve.

    Tip: Outside fig season, thinly sliced apples or pears can be used and macadamias can be replaced with almonds or hazelnuts. If there's no time to cook a hock, grill some smoky bacon instead and use that ... no excuses!

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Original URL: https://www.theage.com.au/goodfood/recipes/smoked-ham-hock-with-poached-eggs-figs-and-macadamias-20160503-4eevd.html