Potted Ham Hock 01

Here at Turner and George, we have always been fans of the well known phrase - 'Where's there is fat, there is flavour.'

We have also come up with some phrases of our own, such as - 'We love fat, we love pork and we love toast (and butter).'

And the following recipe really does tick all those boxes.

Actually, it does a bit more than that, as it utilises a cut that should be used more - the humble ham shank (or hock, as it is also known).

We often praise the big joints, the succulent steaks and the slow cook stalwarts. However, we believe that every part of the animal should become part of the cook's arsenal. Not just for the food waste and sustainability argument. But also because these off-cuts are often supremely delicious.

Especially when given the right treatment and served up all warm and cosseting. Especially after coming in from in the cold.

Go on. Get stuck in.

 Potted Ham Hock 02


  1. Heat your oven to 140°C and place your ham shanks into a large casserole with the cider, bouquet garni and peppercorns. Cover with greaseproof paper and then cover with a lid and slowly braise the shanks for 3 hours.
  2. Take out of the oven and leave to cool to room temperature and then remove the shanks. There should be some of the cider liquor left. Save that.
  3. Take the skin off and ease the tender pork off the bone and roughly chop and place into a bowl. Also finely chop up about a third of the skin and add that to the mix.
  4. Fry off the pancetta in a pan until it becomes crispy and add that to the pork, along with the mustard, parsley and a couple of tablespoons of the cider liquor.
  5. Season with sea salt and black pepper and mix and then put into a terrine, leveling everything out with the back of a spoon.
  6. Clarify the butter by placing it in a saucepan and put it on the hob over a very gentle heat. As it slowly melts, all the milky residue will come to the surface and you will need to carefully spoon that all off to leave a golden pool of fat.
  7. When ready, pour this over the terrine and leave to cool to room temperature before covering and putting into the fridge to chill and set.
  8. This will taste better after a day or two but when ready to eat, take out of the fridge a good hour beforehand. Toast some sourdough bread and then spread the potted ham shank all over.
  9. Give it another quick blast to melt before finally digging in.