Grilled Zucchini and Ham Hock Salad

Cook time 3 hours
Servings 4


1 ham hock (around 900g–1 kg)
1 carrot, cut in half
1 onion, cut in half
4 whole cloves
2 bay leaves
1 bouquet garni (a few flat-leaf parsley and thyme sprigs tied together with kitchen string)
3 zucchini
2 tbsp olive oil
A few thyme sprigs, leaves picked
Salt and freshly ground black pepper
1 French shallot, diced
1⁄4 cup flat-leaf parsley leaves

Mustard dressing
1 tbsp dijon mustard
1⁄2 tsp horseradish cream
1 tbsp white wine vinegar
100mL extra-virgin olive oil
Salt and freshly ground black pepper

Grilled Zucchini and Ham Hock Salad


Combine the ham hock, carrot, onion, cloves and herbs in a large saucepan. Cover with plenty of cold water and bring to the boil, skimming off any impurities that rise to the surface. Turn the heat down to low and simmer gently for 2–2 1⁄2 hours, or until the meat falls easily off the bone. Top up with more water if necessary. Remove the ham hock from the stock. Reserve the stock (see tip). Once the ham hock is cool enough to handle, discard the skin and fat and pick the meat from the bones. Set the ham aside until needed. (This can be done a day or two ahead of time.)

Cut two of the zucchini into 1.5cm rounds. Heat a large chargrill pan or barbecue to medium–hot. Toss the sliced zucchini in the oil and thyme and season with salt and pepper. Grill on each side for 1–2 minutes, or until slightly charred and soft. Roughly squash with the back of a fork. Transfer to a bowl, cover with plastic wrap and set aside to sweat for 10 minutes.

Very finely slice the remaining raw zucchini into rounds using a knife or mandoline.

For the dressing, whisk together all the ingredients in a small bowl. Season with salt and pepper.

Combine the shredded ham, cooked and raw zucchini, shallot and parsley in a serving bowl. At the last minute, toss the dressing through the salad, then dish up.

Video of this recipe available here: