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Recipe Detail Page
Poached Leeks, Ham & Mustard Vinaigrette
Autumn 2020
We all know we should eat more vegetables, but a little ham helps sweeten the deal. You’ll need a bit of time for this one, but not much in way of effort. And it’s everything you want on a chilly autumn day. If you’d prefer not to dirty a clean kitchen towel, several layers of paper towel can be used to roll and dry the poached leeks.
Serves 6
1 piece smoked bone-in ham hock, about 12 oz (340 g)
1 onion, quartered
2 cloves
½cup (125 mL) olive oil
2 tbsp (30 mL) red wine vinegar
1 tbsp (15 mL) grainy mustard
2 cloves garlic, chopped
¼ cup (60 mL) chopped parsley
Salt and freshly ground black pepper
6 leeks
1. Place ham, onion and cloves in a medium pot. Cover with cool water; bring to a simmer over medium-low heat, cover and cook for 2 to 2½ hours or until ham is fork-tender.
2. Meanwhile, whisk together oil, vinegar, mustard, garlic and parsley in a small bowl. Season with salt and pepper; set aside.
3. Trim tops of leeks 6 inches (15 cm) from root end. Trim off roots but do not cut through bulb. Create a lengthwise cut from top to bottom, but do not cut through bulb end or all the way to other side of leek; open up like a book under running water and clean between layers.
4. Remove ham from pot. Using 2 forks, shred meat; discard fat and skin.
5. Add leeks to stock, bring back to a simmer, cover and cook for 6 to 7 minutes or until tender. Remove leeks to a clean kitchen towel (strain stock and reserve for another use if you like), roll up and squeeze leeks of excess moisture. Cut the leeks in half lengthwise and arrange on a platter. Top with ham, then spoon vinaigrette overtop. Serve warm.
Serves 6
