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The Ultimate Ham Sandwiches

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There are ham sandwiches, and then there are ham sandwiches…

The Ultimate Ham Sandwiches Recipe

Serves 6

Including a Posh Jambon Beurre Dressing and a Hawaiian Pineapple Chutney...

Ingredients

The Ham (makes lots)

  • 2kg bone-in ham hocks
  • 1 large onion, halved
  • 2 celery sticks
  • 1 bunch of flat-leaf parsley stalks
  • 1 tbsp black peppercorns
  • 2 bay leaves
  • 1 carrot, halved

 

Posh Jambon Beurre Dressing

  • 1 heaped tsp Dijon mustard
  • 1 tbsp white wine vinegar
  • 2 small round shallots, very finely chopped
  • 20 small cornichons, roughly chopped into chunks (even just in half)
  • 2 tbsp capers, rinsed and chopped
  • 2 tbsp finely chopped tarragon
  • 3 tbsp finely chopped flat-leaf parsley
  • 4 tbsp good-quality olive oil
  • freshly ground black pepper, to taste

 

Hawaiian Pineapple Chutney

  • 2 tbsp neutral oil
  • 1 tsp black mustard seeds
  • 1 star anise
  • 1 tbsp chopped fresh root ginger
  • 1 red chilli, deseeded and finely chopped
  • 500g red onions, sliced
  • 350g pineapple, diced into 1cm chunks
  • 1 apple, peeled, cored and diced into 5mm chunks
  • 6 tbsp soft dark brown sugar
  • 120ml cider vinegar
  • 150ml water salt, to taste

 

To serve

  • crusty sourdough baguettes
  • salted butter (preferably French)
  • cut in thick slabs good Cheddar (such as Montgomery’s), in slabs

Method

The Ham

  1. Put the ham hocks in a large stock-pot or deep heavy saucepan and cover with water by 3cm (1in). Bring up to a simmer, then remove the hocks and discard the liquid. Place the hocks back in the clean pot with the rest of the ingredients and cover again with water. Bring to the boil, then reduce the heat to a very gentle simmer cook for about 3 hours, or until very soft and happily falling off the bone.
  2. Remove from the heat and allow to cool for a while in the stock. Remove the hocks and roughly shred the meat, discarding the bones, skin and any gristly bits you don’t fancy eating.
  3. This is your ham; you have made enough for lots of sandwiches. Strain the stock and add a little to the pulled ham if you plan to store it (it will keep in the refrigerator for up to 4 days). Use leftovers for a multitude of delicious things (it also freezes very well).

 

Posh Jambon Beurre

  1. Combine all the dressing ingredients and set aside for 30 minutes or so.

To serve, load the baguettes with butter, pulled ham and loads of dressing.

 

Hawaiian Pineapple Chutney

  1. For the pineapple chutney, heat the oil in a heavy saucepan over a medium-high heat and add the mustard seeds and star anise. When the mustard seeds crackle, add the ginger and chilli, shortly followed by the onions. Reduce the heat to medium and cook for about 30 minutes, stirring frequently, until the onions are dark, sweet and sticky.
  2. Add the pineapple, apple and brown sugar and cook until any residual moisture has gone and everything is starting to caramelise. Pour in the vinegar and water and season lightly with a little salt. Reduce the heat to low and cook for about 1 hour, stirring occasionally, until dark, rich and glossy, topping up with a little water from time to time if necessary. Remove from the heat and leave to cool. Transfer to sterilised jars. It will keep for up to 2 months in the refrigerator.

To serve, butter the bread liberally, then load with your ham, chutney and Cheddar.

Further Information

Recipe from Twisted: A Cookbook, published in September 2020, from Co-Creators Tom Jackson and Harry Bamber.

Twisted by Tom Jackson & Harry Bamber

Credit: Recipe & all associated images With Copyright Owner Permission of Twisted, Louise Hagger (Food) and Steve Ullathorne (Tom & Harry)

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