Hock and Dough
Tender shredded bacon hock baked with sliced potatoes and sweet onions beneath a fluffy, golden suet dough crust.
- Prep
- 25 min
- Cook
- 135 min
- Total
- 160 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 585 kcal
Equipment
- •Large saucepan
- •Deep casserole dish
- •Mixing bowl
- •Rolling pin
- •Slotted spoon
Nutrition
Per serving, approximate
- Calories
- 585 kcal
- fat
- 28 g
- carbs
- 48 g
- fibre
- 4 g
- protein
- 34 g
- calories
- 585 kcal
Instructions
- 1
Place the gammon hock and bay leaf in a large saucepan, cover with cold water, and bring to the boil.
- 2
Simmer gently over low heat for 90 minutes until the meat pulls easily from the bone.
- 3
Transfer the hock to a plate, discard the skin and bones, and shred the meat into bite-sized pieces.
- 4
Reserve 300ml of the hot cooking liquor and stir in the English mustard.
- 5
Preheat the fan oven to 180°C and lightly grease a deep casserole dish.
- 6
Layer the shredded pork, sliced onions, and potatoes in the dish, scattering thyme and black pepper between layers.
- 7
Pour the seasoned cooking liquor evenly over the layered meat and vegetables.
- 8
Mix the self-raising flour, suet, and a pinch of black pepper together in a mixing bowl.
- 9
Stir in the cold milk gradually to bring the ingredients together into a soft, cohesive dough.
- 10
Roll out the dough on a floured surface to 1cm thickness, matching the shape of your casserole dish.
- 11
Lay the dough over the filling, crimp the edges gently to seal, and cut a small central steam vent.
- 12
Bake for 45 minutes until the dough crust is puffed, golden brown, and the potatoes are completely tender.
Chef's tips
If the gammon is exceptionally salty, soak it in cold water for two hours before boiling. Slice the potatoes thinly so they cook through at the same rate as the suet crust.
Ingredient substitutions
- shredded beef suet → vegetable suet
- smoked gammon hock → unsmoked bacon hock or thick-cut gammon steaks
Storage
Store leftovers in an airtight container in the fridge for up to three days.
Reheating
Reheat covered with foil in a fan oven at 170°C for 20 minutes until piping hot throughout.
Common mistakes to avoid
- •Boiling the ham cooking liquor dry during the initial simmer.
- •Slicing the potatoes too thickly, leaving them undercooked beneath the dough.
- •Overworking the suet dough, which makes the crust heavy rather than light and fluffy.
Serving suggestions
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