Ham Hock with Puy Lentils

So here we have the first of the promised 3 recipes using the ham hocks we cooked the other day – Ham hock with puy lentils.

Ham hock with puy lentils
Ham hock with Puy Lentils

This recipe is from the late Gary Rhodes

Ingredients (serves 2)

  • Picked meat from 1 cooked ham hock
  • 125g Puy Lentils len-til The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…
  • 450ml of reserved ham stock
  • a large knob of butter
  • 1 medium onion, finely diced
  • 1 medium carrot, finely diced
  • celery stick, finely diced
  • 1 heaped tbsp coarsely chopped fresh parsley, flatleaf or curly


  1. Prepare the lentils. First blanch them by plunging them into a pan of boiling water, then drain into a sieve and refresh under the cold tap. This process not only rinses the lentils well, but it also speeds up the entire braising process.
Merchant Gourmet Puy Lentils
My favorites (other brands are available)
Lentils in a seive
Cool the lentls under cold water

2. Melt the butter in a medium saucepan. Add the diced onion, carrot and celery, cover the pan and cook without colouring for 5-6 minutes. Tip in the blanched lentils, then pour in 450ml strained stock. Bring the lentils to a simmer and cook for about 30 minutes – check occasionally and top up with more stock if needed – until tender. I prefer the braised lentils to have quite a loose final consistency without being over watery.

Ham stock
450ml of reserved ham stock
Chopped vegatables
Chopped veg with my new knife

3. To serve, add the shredded ham and the coarsely chopped parsley to the lentils, and season with a twist of pepper. If you think you need a little more liquid, simply stir in an extra ladle or two of strained stock.

Ham hock meat
Lean meat – chuck the rubbish top left

Enjoy. Next recipe – Ham hock terrine – tomorrow.