Salad
2 tablespoons olive oil
6 ounces cooked ham hock, flaked (I believe it is common in Europe.  I have not seen them before so you may have to make the ham hocks from scratch…I believe it would taste even better)
mixed salad greens or arugula
Salt and pepper

Dressing

3 tablespoons cooked lentils

2 tablespoons balsamic vinegar
5 tablespoons extra-virgin olive oil
1 garlic clove, crushed
4 sun dried tomatoes in oil, drained and chopped
Salt and pepper

Ham hock cooked in beer with honey and ginger

Soak the ham hocks (2-4 ham hocks) in water for 2 days to remove excess salt, ensuring to change the water 3-4 times.

Place the hocks into a pan of fresh cold water and bring to the boil. Simmer for 2-3 minutes, then place the pan under a cold tap and leave the tap running for around 15 minutes, until the hocks are cool enough to handle. Wash any blood or impurities off the hocks

Place the ham hocks into a vacuum bag with the honey, ginger and beer. Seal and place the bag in a large pan and cover with water. Bring to the boil, reduce the heat and then poach for 3 1/2-4 hours

• ¼ cup of honey
• 6 slices of fresh ginger
• 1 bottle of beer you like

If you don’t have access to facilities for vac packing, simply use a heavy duty, heatproof, clean resealable bag and make sure to press out as much air as possible. Ensure to weigh down the bag with a strainer or something similar while cooking (without the hocks touching the bottom) to ensure the meat is completely submerged for the entire poaching process

Once the ham hock is cooked, remove the bag from the pan and leave to cool a little. Carefully cut the bag open, drain the liquid into a pan and reduce by half

Remove the meat from the bones and fat, and chop into chunks

Dressing:  Put dressing ingredients in a small bowl and gently mix together. Season to taste with salt and pepper.

Toss the ham hock and greens in a mound on each serving plate. Top with ham hock and drizzle over the dressing.