Treacle-Fried Ham Hock Toasts with Dill-onnaise

Name: Treacle-Fried Ham Hock Toasts with Dill-onnaise
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 50 g unsalted butter; 3 tbsp. black treacle; 2 tsp. English mustard; 300 g shredded ham hock; Finely grated zest 1 orange; 4 thick slices sourdough bread, toasted; 2 medium egg yolks*, at room temperature; 1 tbsp. Dijon mustard; 150 mL sunflower or vegetable oil; 25 g dill, fronds picked, stalk discarded; 2 -3tbsp lemon juice

The combination of black treacle and ham is an old English classic. If you don’t want to make the mayo, finely chop the dill and stir into a quality bought one (or hollandaise sauce) with the lemon juice.

By The Good Housekeeping Cookery TeamPublished: 29 October 2024

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If you're looking for a delicious start to your Christmas Day, then we have just the thing for you.

Ham hock is fried in treacle and butter for an extra luxurious breakfast or brunch.

*PREGNANT WOMEN, INFANTS AND THE ELDERLY ARE ADVISED TO EAT RAW EGGS ONLY IF THEY HAVE THE BRITISH LION STAMP

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Yields:

4 serving(s)

Prep Time:

25 mins

Cook Time:

10 mins

Total Time:

35 mins

Cal/Serv:

666

Ingredients

50 g
unsalted butter
3 Tbsp.
black treacle
2 tsp.
English mustard
300 g
shredded ham hock
Finely grated zest 1 orange
4
thick slices sourdough bread, toasted

For the dill-onnaise , see intro

2
medium egg yolks*, at room temperature
1 Tbsp.
Dijon mustard
150 ml
sunflower or vegetable oil
25 g
dill, fronds picked, stalk discarded
2
-3tbsp lemon juice

Directions

1. Step 1For the dill-onnaise, put the egg yolks and mustard in a narrow jug or a pint glass and whizz briefly with a stick blender (see GH TIP). While whizzing, slowly and steadily add 1/2 the oil, a few drops at a time, until the mixture is thick. Add 1tbsp just-boiled water to thin the mixture slightly, then slowly whizz in the remaining oil, until fully combined.
2. Step 2Add most of the dill fronds, the lemon juice and some seasoning and pulse-whizz until the dill is broken up and combined. Check seasoning. Transfer to a serving dish, cover and set aside.
3. Step 3Melt the butter in a large non-stick frying pan over low-medium heat. Add the treacle and mustard and stir until combined. Increase heat to medium-high; as soon as the mixture is bubbling, add the ham hock and fry, stirring occasionally, for 7-8min, or until starting to caramelise. Remove from heat and stir in the orange zest.
4. Step 4Pile the ham on to the toasted sourdough and drizzle over the dill-onnaise. Garnish with the remaining dill and serve.