Ingredients: (serves 4 generously)

1 ham hock, bone in (600-700g)
2 medium carrots, sliced 
1 medium onion, sliced
½ celeriac, sliced
25g pearl barley
1 bay leaf
2 cloves
2 cloves of garlic, sliced
2 sprigs of thyme
25g wholegrain mustard
½ bunch parsley

Method:

Put the ham hock into a large pan and cover with cold water. Bring to the boil and then drain off the water. Re-cover the ham with fresh water and bring to the boil again. Meanwhile, cut the vegetables into bite-sized pieces. Once your pot has reached the boil, skim off any scum, then add the rest of the ingredients save the mustard and parsley.

Put the lid on the pot and simmer for about two hours on a low heat until the meat is falling off the bone. Take the pan off the heat and allow the whole lot to cool together, if you remove the meat to cool separately it will lose its moisture.

Once cool, remove the ham from the stock and flake all the meat off the bone.

When you’re ready to serve, place the flaked ham back in the broth along with the mustard, re-heat and serve with sourdough and a sprinkling of parsley.