HAM HOCK, EGG & CRESS SALAD
Step 1 Remove the ham hock from its packaging, skin and shred or chop the ham.
Step 2 In a jug, whisk the Balsamic vinegar, sea salt, pepper & mustard together, then gradually whisk in the olive oil.
Step 3 Place the salad and cress on the serving platter, top with the onion and radish and quartered eggs. Scatter over the ham hock.
Step 4 Finally pour over the dressing and grind a little more black pepper over.