Recipe by Simon Gault
Makes 50 portions
8 Ham Hocks
1 Carrot, roughly chopped
1 Celery, roughly chopped
1 Onion, roughly chopped
2 sprigs thyme
1 whole star anise
1tsp fennel seeds
2kg Agria potatoes, 1.5 cm dice, 4g each
1. Place ham hocks in a large pot and cover with water. Bring to a simmer, then drain and refill pot with clean water and add the rest of the ingredients. Bring to the simmer, skim and cover with a cartouche.
2. Simmer very gently for approximately three hours until hocks are cooked (meat starts to fall off the bone). Remove hocks from the liquor and reserve for later use.
3. Pass the cooking liquor through a fine sieve, place in a clean pot and reduce by about 1/3 until flavour has intensified. Reserve for poaching.
4. Just before serving, poach potato cubes in the ham stock until tender. Remove and dip one side in prosciutto dust.