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1
Preheat the oven to 300.
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2
In a large enameled cast-iron casserole, combine the ham hocks, stock, 2 cups of the water, the onion, celery and peppercorns and bring to a boil.
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3
Cover and braise in the oven for about 2 hours, or until the meat begins to fall off the bones.
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4
Remove the hocks and let cool, then remove the meat and shred it.
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5
Reserve 2 tablespoons of the braising liquid.
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6
Turn the oven up to 350.
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7
In a bowl, combine the egg yolks, egg white, pickled okra brine, 1 tablespoon of the liquid and the remaining 1 tablespoon of water.
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8
Whisk in the vegetable oil and mustard, then fold in the okra and chives.
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9
Season the gribiche sauce with salt and pepper.
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10
On a lightly oiled baking sheet, toss the potatoes with 1 tablespoon of the olive oil and the cheese and season with salt and pepper.
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11
Spread in a single layer and bake for 20 minutes, or until tender and lightly browned.
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12
Keep warm.
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13
In a small bowl, toss the watercress with the remaining 1 teaspoon of olive oil and the lemon juice.
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14
In a medium skillet, heat the remaining 1 tablespoon of braising liquid.
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15
Add the ham and stir until warmed through.
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16
Transfer to a medium bowl and fold in 1/4 cup of the gribiche sauce.
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17
Pack 1/2 cup of the ham into a 3-inch ring mold in the center of each dinner plate, then lift off the mold.
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18
Arrange the watercress salad on one side and the potatoes on the other and serve.
