Ham and Lentils

It was another beautiful spring night in Silverlake. We had left over ham from the large piece we had purchased at McCall's Meat and Fish. We found this recipe for Ham Hocks with Red Lentil in the book Nature by Alain Ducasse. We weren't fond of this recipe, I doubt we will make it again. However, if the ingredients appeal to you, give it a shot. The wine was great.

Ham Hocks with Red Lentil
Nature
by Alain Ducasse

Serves 4

·  Put 1 half-salted ham hock in a basin of water and leave to de-salt for 2 hours, several changes of water.

·  Transfer to a flameproof casserole dish, not too large coyer with water, and bring to a boil. Skim until the stock is clear, then add 1 bay leaf.

·   In the meantime, peel and wash 3 carrots, 3 stalks of celery, and 4 spring onions with stalks.  Slice them thinly, set aside, and add the trimmings (carrot and celery ends, the onion stalks) to the casserole dish with the ham. Simmer gently, just below a boil, for 2 hours.

·  Then take out the vegetable trimmings. Rinse 1 cup of red lentils and add to casserole dish.

·  Cook for an additional 10 minutes or so, until the lentils are soft.

·  In the meantime, in a saute pan with a drop of olive oil, sweat the sliced vegetables with a pinch of salt for 4 minutes, with a lid on the pan.

·  Chop the leaves of 3 sprigs of parsley and 1 sprig of tarragon.

·  Take out the ham hock and keep it warm on a serving dish.

·  Drain the lentils in a sieve over a bowl and add them to the saute pan of vegetables.

·   Add 3/4 cup of the cooking stock, 2 tablespoons of Dijon mustard, the chopped herbs, and stir well.

·   Add a twist of freshly ground black pepper and arrange the lentils around the ham.

·  Serve immediately.