The first dish I made with the ham hock was a soup. Once it had cooled in the pan, I removed most of the fat from the suface, and spooned out some of the meat and vegetables (peas, leek and carrot). I added them to a flat pan with some lightly fried red and orange pepper strips, cooked in olive oil. Then I added two handfuls of undiced spinach leaves. Plus two squirts of tomato puree, and 200 mls of boiling water.
The dish was allowed to simmer under glass for half an hour, after which the spinach shrivels (as it does).
Served with basmati rice cooked in slightly salted water, and a little sage mixed through.
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