• 2 smoked ham hocks
  • 1 tsp coriander seeds
  • 1 tsp black peppercorns
  • bay leaf
  • ½ onion, peeled and chopped
  • 1 carrot, peeled and chopped 
  • 2 stalks celery, chopped 
  • a small bunch chives, chopped
  • 200g salted butter, at room temperature 
  • a small bunch flat-leaf parsley, finely chopped
  • 1 tsp  thyme leaves
  • chopped to make 1 tsp garlic
  • a handful shelled pistachios
  • sea salt flakes
  • toasted to serve crusty bread
  • olive oil


  • STEP 1

    Wash the ham hocks, put them in a large pan and cover with cold water. Add the coriander seeds, black peppercorns, bay leaf, onion, carrot, celery and chives. Cover with a lid and simmer the ham for 3-4 hours, or until the meat comes away from the bone.

  • STEP 2

    Remove the ham from the poaching liquid with a slotted spoon and leave until it’s cool enough to handle. Once cooled, remove the skin from the ham and, with clean hands, shred the meat into small chunks.

  • STEP 3

    Mix the butter, parsley and thyme in a bowl, then add the shredded ham, and season with salt and pepper. Pack the mixture into a sealable container, smoothing over the surface. Cover and leave in the fridge overnight.

  • STEP 4

    Toast the pistachios in a pan over a medium heat until golden, then grind them in a small blender with a pinch of sea salt flakes.

  • STEP 5

    To serve, leave the rillettes out of the fridge for 20 minutes, to soften, then heap a spoonful each onto plates and sprinkle the pistachio salt on top. Serve with toasted crusty bread, drizzled with a little olive oil.


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