Potted Smoked Ham Hock with Homemade Piccalilli

Created by Leeds restaurant "Anthony's":http://www.anthonysrestaurant.co.uk/ this ham hock recipe is a brilliant lunchtime treat. h4. Smoked Ham Hock # Place the smoked ham hock in a pan of cold water with all the other ingredients. # Boil for a couple of hours until you can freely remove the bone from the centre of the hock. # Remove from the water and allow to cool just enough so you can handle it. # Pick down the meat and press in to four kilna jars. # Reduce a little of the ham water by half and pour over the hock. Set in the fridge. h4. Piccalilli # Salt the cauliflower and the onion for 24 hours and wash off the salt. # Salt the cucumber for only 20 minutes and once again wash off the salt. # Bring the vinegar and the sugar to the boil in a pan with the turmeric, mustard and the corn flour. # Boil for 3-4 minutes and pour over the vegetables and leave to cool. h4. To Serve # Remove the ham hocks from the fridge 15 minutes before serving. # Place the jars on the plate and a good amount of the piccalilli next to it. # Finish the dish with a little salad leaf and serve. h4. Tip Don't throw the ham hock water away. Add a couple of potatoes, some more carrots and a couple of rashes of bacon and any of the hock meat that is left over. Reduce by half. Add a splash of cream and a knob of butter and blitz until smooth. You have now a second dish of bacon and vegetable soup ideal with a chunk of crusty bread.