DELIVERY IS FREE ON ORDERS OVER £50
Choose your delivery date at the checkout.

Smoked Gammon Hock Mac & Cheese

The ultimate comfort food with added smokiness from the ham hock.

METHOD

Place the gammon hock in a large pan and cover with cold water, bring to the boil and simmer for 10 minutes. Drain and place the hock back into the pan with the stock ingredients. Cover with cold water, bring to the boil and then reduce heat to a simmer, cook for 3 hours or until the meat falls from the bone. Leave to cool in the pan.

Once the gammon is cool, strip the meat from the bone, discarding the skin and trim any excessive fat.

Boil the pasta for 2 mins less than stated on the pack, then drain.

Melt the butter in a saucepan. Add the English mustard powder, cook for 1 min, then stir in the plain flour.

Cook for 1 min more, then gradually whisk in the milk until you have a lump-free sauce. Simmer for 5 mins, whisking all the time until thickened. Take off the heat, then stir in the Ogleshield.

Stir the pasta and some seasoning into the cheesy sauce along with the gammon pieces. Tip into a large ovenproof dish.

Sprinkle with grated Old Winchester. Bake for 20 mins until crisp and golden.

Related Recipes & Guides

Smoked Gammon Hock Cooking

How to Cook Smoked Gammon Hock

Some ways to cook one of our smoked gammon hocks
Partridge Bacon Wrap

Wild Partridge Fillets in Old Fashioned Streaky Bacon

Garlic, mushrooms and bacon pair beautifully with the gentle taste of the partridge breast.
Bratwurst & Sauerkraut Casserole

Yorkshire Bratwurst Casserole with Sauerkraut

A hearty, warming dish using our Yorkshire Bratwurst. Really simple to make.
Grid Iron Recipes

Grid Iron Gourmet

INGREDIENTS
  • 2 tbsp butter
  • 350g Yorkshire Pasta
  • 1 tsp English mustard powder
  • 3 tbsp plain flour
  • 500ml whole milk
  • 300g Ogleshield grated
  • 100g Old Winchester Cheese grated