Save time and energy at Christmas with these easy, no-fuss baked ham hock pots as a starter. They’re great to begin a Christmas menu and set the festive mood
Prep:10 mins
Serves 4
250ml double cream1 egg, beatenlarge handful of chives, finely choppedgenerous grating of nutmeg100g cooked ham hock, chopped150g canned potatoes, cut into smaller chunks if large60g mature cheddar, gratedcrusty bread, to serve
STEP 1Mix the double cream, egg and chives together in a medium bowl, and season with a generous grating of nutmeg, a pinch of salt and plenty of ground black pepper.STEP 2Divide the ham hock pieces and chopped potatoes between four ramekins, then top up with the egg and cream mixture. Will keep chilled for up to two days.STEP 3Heat the oven to 180C/160C fan/gas 4. Sprinkle over the grated cheese, then transfer the ramekins to a baking tray. Bake for 15-17 mins until golden and set with a slight wobble in the middle. Serve with crusty bread for dunking, if you like.
