Baked ham hock pots
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 250ml double cream
- 1 egg, beaten
- large handful of chives, finely chopped
- generous grating of nutmeg
- 100g cooked ham hock, chopped
- 150g canned potatoes, cut into smaller chunks if large
- 60g mature cheddar, grated
- crusty bread, to serve
Method
- STEP 1
Mix the double cream, egg and chives together in a medium bowl, and season with a generous grating of nutmeg, a pinch of salt and plenty of ground black pepper.
- STEP 2
Divide the ham hock pieces and chopped potatoes between four ramekins, then top up with the egg and cream mixture. Will keep chilled for up to two days.
- STEP 3
Heat the oven to 180C/160C fan/gas 4. Sprinkle over the grated cheese, then transfer the ramekins to a baking tray. Bake for 15-17 mins until golden and set with a slight wobble in the middle. Serve with crusty bread for dunking, if you like.
