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  • Preparation Time: 20 Minutes / Cooking Time: 5 Minutes
  • Easy
  • Serves 4
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  • 200g cooked ham hock
  • Bunch of asparagus
  • 4 free-range eggs
  • 6 thinly sliced radishes
  • 1 thinly sliced onion
  • 1 thinly sliced small bulb of fennel
  • 1 segmented or sliced orange
  • Salad leaves of your choice
  • 2 tablespoons Hawkshead Relish Fig & Orange Jam Buy
  • 1 tablespoon olive oil
  • 1 tablespoon white wine vinegar
  • Salt & Pepper
  • 1/2 teaspoon Hawkshead Relish Dijon Mustard Buy


  1. Shred the cooked ham hock into large chunks; this works best if the ham is still slightly warm rather than hot. If taking from the fridge, let it come up to room temperature before serving.
  2. Cook the asparagus in salted boiling water until just al dente then allow to cool slightly.
  3. Boil the eggs for 7 - 8 minutes then immediately pop them under cold running water, or into a bowl of iced water, to stop them cooking further.
    After a couple of minutes, peel away the shell and cut into quarters.
    Build the salad on a large serving platter using all the ingredients.
  4. For the dressing:
    Put all the ingredients in a jar and shake well to combine. Drizzle over the salad and serve.
Method Ingredients

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