Ingredients

• 2 x 250g smoked ham hocks
• 1 onion
• peeled
• 8 cloves
• 1 x 440ml can dry cider
• ½ tsp black peppercorns
• 100g/3½oz dark brown muscovado sugar
• pinch ground cloves
• 75g/2½oz English mustard
• 30g/1oz pasilla chillies
• 200g/7oz muscovado sugar
• 50g/1¾oz tamarind pulp
• 100ml/3½fl oz red wine vinegar
• 4 tbsp port or brandy
• 1 star anise
• 4 cloves
• 200g/7oz raisins
• 500g/1lb 2oz floury potatoes
• cut into small chunks
• 1kg/2lb 4oz celeriac
• cut into chunks approximately twice the size of the potato
• 50g/1¾oz butter
• 100g/3½oz crème fraîche
• salt and freshly ground black pepper
• 3 tbsp red wine vinegar
• ½ lemon
• juice only
• 75g/2½oz natural yoghurt
• 35g/1¼oz mayonnaise
• ¼ tsp wholegrain mustard
• ¼ tsp English mustard
• ½ celeriac (about 350g/12oz)
• very finely sliced
• 2 Granny Smith apples
• very finely sliced
• small bunch flatleaf parsley
• roughly chopped

Directions

• For the ham hocks
• soak the ham hocks overnight in a large saucepan of cold water. Drain the next day to remove any excess salt (this applies with an unsmoked ham too)
• keeping the ham in the pan.
• Stud the onion with the cloves
• then add to the pan with the cider and peppercorns. Add enough cold water to cover the ham
• cover with a lid and bring to the boil. Once boiling
• reduce the heat to a simmer and cook for 2 hours until the ham is tender to the point of a knife
• topping up with boiling water to cover the ham again if necessary.
• Meanwhile
• to make the chutney. Heat a frying pan over a medium heat. Once hot
• add the chillies
• stirring continuously for a few minutes until they smell fragrant and delicious. Try not to burn them or they will turn from delicious to bitter! Transfer to a bowl and cover with boiling water from the kettle (at least 100ml/3½fl oz).
• Add the sugar to a small saucepan and melt with the tamarind pulp. Stir in the vinegar
• brandy
• spices and raisins and let them simmer very gently over a very low heat.
• Meanwhile check the chillies. When soft
• use a stick blender to blend them to a smooth paste. Add the chillies to the rest of the chutney and simmer gently over a low heat for 10 minutes
• seasoning generously with salt.
• Preheat the oven to 200C/180C Fan/Gas 6.
• Lift the hocks out of the pan onto a wire rack sat in a roasting tin (reserve the cooking liquor). When cool enough to handle
• remove the skin of the ham (not the fat) using a sharp knife. Discard the skin (or save it to make crackling) and lightly score the fat into diamonds. Mix together the muscovado sugar
• ground cloves and mustard then rub it over the fat of the ham.
• Pour 200ml/7fl oz of the ham cooking liquor into the roasting tin (so the meat doesn’t dry out as it roasts)
• and roast the hocks on a rack for 35 minutes until the fat is golden and glazed. Remove from the oven and allow to rest.
• Meanwhile
• for the celeriac mash
• steam or boil the potato and celeriac together for about 15 minutes
• until tender. Then
• using plenty of elbow grease
• roughly mash everything together
• stirring in the butter and crème fraîche as you go. If you prefer super-smooth mash
• use an electric whisk. Season to taste with salt and pepper.
• For the salad
• mix all the ingredients except the celeriac
• apple and parsley
• together in the bottom of a serving dish. Toss the celeriac and apple in the dressing with the parsley.
• To serve
• pull the ham off the bone in large chunks and serve with the celeriac mash
• salad and chutney.