Smoked ham and cabbage braise
Serves 4
1 large ham hock
3 cups apple cider
4 cloves
2 bay leaves
5 white peppercorns
1 tbsp olive oil
1 brown onion, peeled, finely chopped
4 new potatoes, par-boiled, sliced
1/4 cabbage, finely sliced
1 apple, cored, thinly sliced
1/2 bunch sage leaves
Place ham, cider, cloves, bay leaves and peppercorns in a large pot. Cover with cold water. Bring to boil over medium heat. Reduce heat to low. Simmer, adding extra water to keep ham covered, for 2 hours or until tender and meat starts to fall from bone. Cool for 30 minutes. Transfer the ham to a plate, retaining liquid. Remove and discard skin and bone. Coarsely shred the ham. Strain cooking liquid, reserving one litre. Bring liquid to the boil in a saucepan over medium heat. Simmer for 15 minutes or until the liquid reduces by half. Heat oil in a frying pan over medium heat. Cook onion, stirring, for 10 minutes or until soft. Add potatoes, cabbage and apple. Cook, stirring, for 4-5 minutes or until the cabbage wilts and apple is tender. Divide cabbage mixture among bowls. Top with ham. Pour over cooking liquid and top with sage.