1 ham hock (about 850g), skin removed
500ml dry cider
2 tbsp clear honey
2 tbsp wholegrain mustard
1 onion or 200g shallots,
peeled and sliced
450g baby potatoes
1 bay leaf
1 sprig thyme
250g frozen peas
Small handful each mint
leaves and flat-leaf parsley, finely chopped
1. Heat the oven to 180°C. Put the ham hock in a pan that it just fits in, cover with cold water, bring to the boil, then remove from heat to discard the water. Return the pan with the hock to the heat and pour in the cider, then top up with water to just cover. Bring to the boil and simmer very gently for 1 hr 15 min. Remove the hock and sit it on a wooden board, reserving the liquor.
2. Partially cut the ham away from the bone, so the surface area is flattened out. Mix the honey with the mustard and rub all over the meat. Put in a roasting tin and cook for 30 min. Meanwhile, melt the butter in a large pan, add the onion or shallots and cook gently for 5 min, then stir in the potatoes, bay leaf and thyme. Season and cover with 700ml of the ham stock, bring to the boil and simmer gently for 15-20 min. Take ham off the bone; add to the stew with the peas.
3 . Cook for 1 min, then lightly mash a third of the veg in the pan to slightly thicken the stew. Stir through the herbs, then serve.