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1
For the ham: soak the ham in cold water for 6 hours.
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2
For the biscuits: rub the butter into the flour, raising agents, salt and sugar until like breadcrumbs.
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3
Gently fold in the buttermilk, taking care not to overwork the mixture.
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4
Wrap the dough in cling film and refrigerate.
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5
Roll the dough on a floured surface to 1.5cm thick, then cut into shapes using a cutter.
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6
Circles, rectangles and squares will all work well.
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7
Brush the top of each biscuit with a little buttermilk.
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8
Bake the biscuits at 180 degrees c for 15-20 minutes until cooked and golden brown.
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9
Cook the ham with all of the vegetables, water and herbs in a pressure cooker for 35 minutes.
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10
Once cooked, remove the ham's skin and flatten it between two flat trays.
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11
When the skin is cold, fry it until crispy in a dry pan then cut into 5 mm cubes.
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12
Break the meat from the bone in chunks and re-heat them in a pan using a little butter.
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13
Add the maple syrup at the last minute to glaze.
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14
For the sauce: grill the bacon until crispy, drain the excess fat, then cool and chop it up into small pieces.
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15
Mix with the creme fraiche and a few twists of black pepper.
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16
Mix the lemon juice and olive oil together with a pinch of salt.
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17
Dress the baby gem leaves with this dressing.
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18
Serve the ham hock with the biscuits, sauce and salad.
