Slow Cooked Pickle Brine Ham Hock
1 x ham hock approx 1kg-1.2kg
700g jar of Dillicious Pickle Garlic Chips
1 whole garlic bulb, with the top sliced off
1 small onion, peeled and whole
3 bay leaves
1 celery stick, roughly chopped
1.5 cups dried green lentils,
washed and rinsed
Bread to serve
Flat leaf parsley to garnish (optional)
Set slow cooker to high heat, add ham hock, garlic bulb, onion, bay leaves and chopped celery.
Add brine from the jar of pickles and approximately half of the pickle chips. If needed, top up with lukewarm water to just cover the ham hock.
Allow ham hock to cook for 2-3 hours in brine liquid, turning occasionally.
After 3 hours add the dried green lentils and continue to slow cook until lentils are tender, for approximately 2 more hours.
Serve ham hock with lentils and some crusty bread. Garnish with flat leaf parsley and remaining pickle chips.