Baked Ham Hock Pots
Make your Christmas menu effortless with these easy, no-fuss baked ham hock pots. Perfect as a starter, they’re a great way to kick off the festivities and set the holiday mood!
Ingredients
- 250ml double cream
- 1 egg beaten
- large handful of chives finely chopped
- generous grating of nutmeg
- 100g cooked ham hock chopped
- 150g canned potatoes cut into smaller chunks if large
- 60g mature cheddar grated
- crusty bread to serve
Instructions
- Mix the double cream, egg and chives together in a medium bowl, and season with a generous grating of nutmeg, a pinch of salt and plenty of ground black pepper.
- Divide the ham hock pieces and chopped potatoes between four ramekins, then top up with the egg and cream mixture. Will keep chilled for up to two days.
- Heat the oven to 180C/160C fan/gas 4, or if using an air fryer heat to 180C. Sprinkle over the grated cheese, then transfer the ramekins to a baking tray if using an oven or the air fryer basket. Bake for 15-17 mins in the oven or 7-10 mins in the air fryer until golden and set with a slight wobble in the middle. Serve with crusty bread for dunking, if you like.
Nutrition
Calories: 467kcalCarbohydrates: 6gProtein: 13gFat: 43gSaturated Fat: 25gSodium: 1.3mgFiber: 0.5gSugar: 1g
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