Day 171 - Ham Hock with Spiced Cabbage

• 1.3kg smoked ham hock
• 750ml (3 cups) Strongbow Original Cider
• 1 brown onion, coarsely chopped
• 4 whole cloves
• 3 dried bay leaves
• 1/4 teaspoon black peppercorns
• 1 tablespoon olive oil
• 1 brown onion, thinly sliced
• 1/4 savoy cabbage, thinly sliced
• 1 red apple, thinly sliced
• 1 tablespoon chopped fresh sage
• 1 teaspoon caraway seeds
• 85g (1/3 cup) sour cream
• 1 1/2 tablespoons wholegrain mustard

• Method

1. Step 1
   Place ham, cider, chopped onion, cloves, bay leaves and peppercorns in a large saucepan. Cover with cold water. Bring to boil over medium heat. Reduce heat to low. Simmer, adding extra water to keep ham covered, for 2 hours or until tender and meat starts to fall from bone. Cool for 30 minutes.
2. Step 2
   Transfer ham to a plate. Remove and discard skin and bone. Coarsely shred the ham. Strain cooking liquid, reserving 1L (4 cups). Bring reserved liquid to the boil in a saucepan over medium heat. Simmer for 15 minutes or until the liquid reduces by half.
3. Step 3
   Heat oil in a frying pan over medium heat. Cook sliced onion, stirring, for 10 minutes or until soft. Add cabbage, apple, sage and caraway seeds. Cook, stirring, for 4-5 minutes or until the cabbage wilts and apple is tender.
4. Step 4
   Combine sour cream and mustard in a bowl. Divide cabbage mixture among bowls. Top with ham. Pour over cooking liquid. Serve with sour cream mixture.