There are sweet memories of growing up behind this hearty recipe. The smoky smell of a moist ham hock transports me back to my family home…opening the front door and meeting the wonderful aroma of this great dish.

Over the years I have been using the same technique again and again as it’s bullet proof.



  • 1.2kg -1.4kg raw smoked ham hock (soaked in cold water for 3 hours)
  • 2 small onions
  • 3 carrots peeled and split
  • 3 sticks of celery
  • 2 small split leeks
  • 12 black peppercorns
  • 3 star anise
  • 5  cloves
  • 1  2” cinnamon stick
  • 2  bay leaves
  • 1 sprig of thyme
  • 1/2 garlic head
  • 1 tablespoon Dijon mustard
  • 2 tablespoons chopped flat parsley
  • 1 tablespoon of wash capers
  • 1 tablespoon of split baby cornichons
  • Seasoning



Place the ham hock, vegetables, spices and all herbs apart from the parsley in a large pan, cover with cold water and gently simmer for approximately 3-4 hours or until small knucklebone pulls way from cooked hock.  Make sure hock is covered at all times by topping it up with water.

Cool until the hock is easy to handle so you could separate the meat from bones, sinew, fat and skin. Then tear into 1.5’” pieces and mix with chopped parsley, cornichons and capers. Season with salt, pepper and mustard.

Cut 3 pieces of cling film and place them on top of each making sure there are no bubbles in between the layers. Scoop out prepared mix on the cling film forming a long sausage. Roll in and tie tight each end so the boudin looks like a Christmas cracker.

Chill for a minimum of 24 hours. Cut with a warm knife and remember to remove the cling film once sliced! Serve at room temperature with GrowHay pickled vegetables.