© Richard Gerhard Jung
Active Time
N/A
Total Time
N/A
Yield
Serves : 4

How to Make It

Step 1    

Preheat the oven to 300°. In a large enameled cast-iron casserole, combine the ham hocks, stock, 2 cups of the water, the onion, celery and peppercorns and bring to a boil. Cover and braise in the oven for about 2 hours, or until the meat begins to fall off the bones. Remove the hocks and let cool, then remove the meat and shred it. Reserve 2 tablespoons of the braising liquid. Turn the oven up to 350°.

Step 2    

In a bowl, combine the egg yolks, egg white, pickled okra brine, 1 tablespoon of the liquid and the remaining 1 tablespoon of water. Whisk in the vegetable oil and mustard, then fold in the okra and chives. Season the gribiche sauce with salt and pepper.

Step 3    

On a lightly oiled baking sheet, toss the potatoes with 1 tablespoon of the olive oil and the cheese and season with salt and pepper. Spread in a single layer and bake for 20 minutes, or until tender and lightly browned. Keep warm.

Step 4    

In a small bowl, toss the watercress with the remaining 1 teaspoon of olive oil and the lemon juice. In a medium skillet, heat the remaining 1 tablespoon of braising liquid. Add the ham and stir until warmed through. Transfer to a medium bowl and fold in 1/4 cup of the gribiche sauce. Pack 1/2 cup of the ham into a 3-inch ring mold in the center of each dinner plate, then lift off the mold. Arrange the watercress salad on one side and the potatoes on the other and serve.

You May Like