Nosh Thyme: Crispy Ham Hock and Roast Vegetable Salad with Cumin Crusted Candy Pecans

---

How to turn the humble ham hock into a turbocharged taste bomb!

The ham hock is poached in aromatic spices to enhance the smoky flavour. The pecans add some crunch and sweetness, whilst the roast vegetables stand alone as a favourite base to this salad. The soft mozzarella gives a balance to the vibrant flavours.

The classic, simple, cost-effective ham hock and roast vegetables has been elevated into a dish that will wow your family and friends.

Crispy Ham Hock and Roast Vegetable Salad

With Cumin Crusted Candy Pecans

For the ham hock

• 1 ham hock or 2 if small
• 1 carrot chopped
• 1 onion chopped
• 6 cloves garlic chopped
• 10 peppercorns
• 8 star anise
• 2 bay leaves
• ½ tsp dried chilli flakes
• Vegetable oil

For the Pecans

• 70 g pecan nuts
• 1 tbsp icing sugar
• 1 tsp cumin seeds

For the Dressing

• 1 tbs whole grain mustard
• 1 tbs honey melted
• ? cup apple cider vinegar
• ? cup vegetable oil
• Salt and pepper

To Serve

• 2 kilos of your favourite oven-roasted vegetables, roasted until golden and seasoned with salt and pepper.
• 100 g salad leaves
• 125 g buffalo mozzarella

For the ham hock

Place the ham hock in a large pan with 1 carrot chopped, onion, garlic, peppercorns, star anise, bay leaves, chilli flakes.

Cover with water and bring to the boil.

Reduce heat and simmer for approximately an hour or until the flesh is falling off the bone.

Remove from heat and leave the hock to cool in the poaching liquid.

Once cool, remove the hock from the pan and gently prise the flesh from the bone, removing excess fat and skin, then roughly chop.

Heat a little vegetable oil in a frying pan and fry the chunks of ham hock until crispy and golden on all sides, then set aside.

For the Pecans:

Preheat oven to 150 C

Toss the pecans with icing sugar, cumin seeds and a tbs of water

Place on a lined baking tray and bake for 10–15 minutes or until golden

For the Dressing:

Put all ingredients in a jar and shake.

To Serve

Toss roast vegetables and salad leaves together, pour over dressing, and gently mix through.

Place on serving platter, scatter the ham hock, pecans and torn buffalo mozzarella, and season with cracked pepper.

Serves 6-8

If you enjoyed this recipe why not share it with your friends via social media or e-mail? If you want a copy of your own select the print option at the top of the page.

Please share so others can discover The BFD.