Baked ham hock pots
Contains pork – recipe is for non-Muslims only
Save time and energy at Christmas with these easy, no-fuss baked ham hock pots as a starter. They’re great to begin a Christmas menu and set the festive mood
- Serves 4
Nutrition per serving
- 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
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.
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.
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.