Smoked ham, smoked egg and potato salad with mustard dressing


  • Serves 4 people

  • 2 smoked ham hocks (about 800gm each)
  • 1 each carrot, onion and celery stalk, coarsely chopped
  • 1 garlic head, halved horizontally
  • 3 thyme sprigs
  • 1 fresh bay leaf
  • 1 kg kipfler potatoes, scrubbed, halved lengthways
  • 1 frisée, leaves separated
  • 1½ cups coarsely torn flat-leaf parsley
  • 3 golden shallots, thinly sliced on a mandolin
  • Smoked eggs
  • 6 eggs, at room temperature (reserve carton base)
  • 180 gm long-grain rice
  • 60 gm brown sugar
  • 6 each thyme and rosemary sprigs
  • Mustard dressing
  • 75 gm (¼ cup) Dijon mustard
  • 60 ml (¼ cup) aged red wine vinegar
  • Juice of 1½ lemons
  • 1 garlic clove, finely chopped
  • 80 ml (1/3 cup) olive oil
01   Combine ham hocks, vegetables, garlic, thyme and bay leaf in a large saucepan, cover with cold water, bring to the simmer over medium-high heat, reduce heat to low and simmer until meat falls from the bone (1-1½ hours). Strain (discard vegetables; stock can be frozen for 3 months). When cool enough to handle, coarsely shred meat (discard skin, bone and sinew) and set aside.
02   Meanwhile, for smoked eggs, preheat oven to 180C. Place eggs in a saucepan, add enough cold water to just cover, bring to the boil over medium-high heat, remove from heat and stand for 10 minutes. Drain, refresh under cold running water, then roll eggs on a work surface to crack shells. Pierce holes in reserved carton base with a skewer and return eggs to carton. Scatter rice, sugar and herbs in a disposable foil roasting pan (see note), place a wire rack on top (elevate it by resting it on small metal dariole moulds), place eggs in carton on top, top with another disposable foil roasting pan of the same size, then cover edges with foil and crimp to seal well. Place pan over medium-high heat, cook until smoke appears, transfer to oven and cook for 8 minutes. Stand for 10 minutes before removing lid, then, when eggs are cool enough to handle, peel and set aside.
03   Meanwhile, cook potato in boiling salted water until very tender (8-10 minutes), drain and set aside.
04   Meanwhile, for mustard dressing, combine mustard, vinegar, lemon juice and garlic in a bowl and season to taste. Add oil in a thin, steady stream, whisking continuously until combined, then set aside.
05   Combine ham, potatoes, frisée, parsley and shallot in a bowl, drizzle with mustard dressing and season to taste. Break egg into large pieces, add to salad and serve warm or at room temperature.

Note Disposable roasting pans are available from supermarkets and specialist barbecue shops. Alternatively, use two flameproof roasting pans of the same size and line each with several layers of foil.







Drinking Suggestion:



Sep 2010

Sep 2010

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