2 ham hocks (Unsmoked)
1 sprig thyme
2 cloves garlic
1 star anise
1 bay leaf
salt and pepper
Place hocks in a large pan and cover with water and bring to the boil. Skim off any scum that rises to the surface.
Add vegetables and spices and allow to simmer until the meat is falling off the bone. This usually takes 3-4 hours.
Remove meat and reduce stock by half.
Allow meat to cool until handleable then shred the meat into a clean bowl being careful to discard any bone or sinew.
Mix in the diced gherkins and chopped parsley then add stock to moisten all the ham. Set in a loaf tin in the fridge overnight.
Serve with Baxters Fig, Date and Balsamic Chutney.