Pork
Northumberland, England
Serves 4-6
900g / 2lb lean cooked ham, hock or collar
450-675g / 1-1½lb potatoes
3 onions
1 bay leaf
English mustard powder
water or vegetable stock
black pepper
fresh parsley
Cut the ham into 3-5cm / 1-2inch cubes.
Place a layer of chopped onions in the base of a large, heavy-bottomed saucepan, add a layer of ham and then a layer of sliced potatoes, seasoning each layer with a little mustard and pepper. Continue layering and seasoning and ending with a layer of potatoes.
Place a bay leaf on top and pour in enough cold water or stock to reach just below the top layer of potatoes.
Cover and bring to the boil, simmer very gently for 1 - 1½ hours.
Serve garnished with chopped parsley.