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Baked ham hock pots

Baked ham hock pots served in three dishes

Baked ham hock pots

Name: Baked ham hock pots
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 250ml double cream; 1 egg beaten; large handful of chives finely chopped; generous grating of nutmeg; 100g cooked ham hock chopped; 150g canned potatoes cut into smaller chunks if large; 60g mature cheddar grated; crusty bread to serve

Helena Busiakiewicz

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Serves 4

Prep: 10 mins

Cook: 20 mins

A star rating of 4.6 out of 5.17 ratingsRate

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Save time and energy with these easy, no-fuss baked ham hock pots as a starter. They’re great to begin a Christmas menu and set the festive mood

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Ingredients

Nutrition

Units:

MetricUS

250ml double cream
1 egg

beaten
large handful of chives

finely chopped
generous grating of nutmeg
100g cooked ham hock

chopped
150g canned potatoes

cut into smaller chunks if large
60g mature cheddar

grated
crusty bread

to serve

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Nutrition: Per serving

kcal467
fat43g
saturates25g
carbs6g
sugars1g
fibre0.5g
protein13g
salt1.3g

Method

step 1

Mix the double cream, egg and chives together in a medium bowl, and season with a generous grating of nutmeg, a pinch of salt and plenty of ground black pepper.
step 2

Divide the ham hock pieces and chopped potatoes between four ramekins, then top up with the egg and cream mixture. Will keep chilled for up to two days.
step 3

Heat the oven to 180C/160C fan/gas 4, or if using an air fryer heat to 180C. Sprinkle over the grated cheese, then transfer the ramekins to a baking tray if using an oven or the air fryer basket. Bake for 15-17 mins in the oven or 7-10 mins in the air fryer until golden and set with a slight wobble in the middle. Serve with crusty bread for dunking, if you like.

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A star rating of 4.6 out of 5.17 ratings

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