This week’s recipe uses ham hock, spinach and new potatoes to create a delicious dish. The dijon mustard acts to lift the ham hock and bring all the flavours together.
I am cheating by using supermarket prepared ham hock. For a recipe to make your own ham hock I recommend this one (first 6 steps). This is also a great recipe for using up leftovers from a roasted ham.
Ham Hock, Spinach and Potato Salad with Mustard Dressing – for four
- Wash and halve 750g new potatoes and add to salted boiling water until cooked, normally 15-20 minutes depending on size
- Meanwhile prepare the mustard dressing. In a bowl mix two teaspoons of dijon mustard with four teaspoons of olive oil and a small squeeze of lemon juice.
- Whisk until all the ingredients are combined. Taste and if needed adjust the quantities
- Once the new potatoes are cooked, drain and place back in the pan.
- Add 200g of ham hock and combine with the potatoes. Cook for two minutes
- Once the ham hock has been heated through, layer the washed (and still dripping) spinach leaves on top of the potatoes
- Cover with a lid and steam for 1.5 minutes
- Place everything in a large bowl and add the mustard dressing. Combine the ingredients and serve