No. 5 Pulled Ham Hock
Not strictly "storecupboard" as this item needs to be kept in the fridge. Nor is it some kind of peculiar bucolic sport from deepest Dorset: "Arrr, I'll be a-pulling your ham hocks later, my loverrr" (that's enough local dialect. Ed.)
This is another ingredient that reminds me of my childhood. My mother cooked ham hocks fairly regularly, braising them slowly until the fat turned sticky and the meat fell easily from the bone. She used to serve them with onion or mustard sauce. She also cooked pigs' trotters, and I have never ever been squeamish about eating most parts of the animal since....
Pea and ham soup seems a great way to use this ingredient. Of course, you could also pair it with lentils, or yellow split peas, or have it on toasted sourdough bread, rather like the French rillettes. Or you could just do what I did, and pick it out of the packet and eat it with your fingers straight from the fridge!
Heston's Pea and Ham Soup, the recipe for which was supplied on the handy card near the ingredients when I was in Waitrose the other day, is a perfect spring dish. Light and fresh with a hint of mint, the finished soup looks so pretty with the pink pulled ham hock floating on the pale green liquid.
Find the recipe here.
More information about Waitrose Cooks' Ingredients range here