Cold Ham on Rye with Mustard and Dill

Cold Ham on Rye with Mustard and Dill Recipe

Recipe by Sparky - Peas & Figs Resident Chef


Cooking the hocks:

1. The evening before rinse the ham hocks in cold water and then place in a large saucepan and cover with water, making sure there is about 2.5 cm over the top of the hocks. 

2. Bring to the boil and then simmer for 3 hours or until the meat is falling off the bone. Allow to cool in the liquid and leave overnight.

3. Remove the hocks from the stock and pull the meat off the bone. The stock is excellent for soups and stews and can be kept in the fridge. If you are not going to use within two days it can easily be frozen.



1. Slice the bread, spread with mustard, add the sliced gherkins, top with ham sprinkle with plenty of dill.

2. Enjoy 

Food Tags


Preparation Time: 10mins

Cook Time: 3hrs to 3hrs

Serves: 2 people


1 raw ham hocks - smoked or unsmoked or a quantity of bought ham

4 slices rye or gluten free bread

1 tsp Dijon mustard

1 large gherkin (sliced)

1 small bunch dill (chopped)


Serves 2 people with leftovers, or 2 very hungry people!