• 2 Ham Hocks
  • 200g Sauerkraut
  • 200mls sour cream
  • 1 tbs wholegrain mustard
  • 1 tsp chopped tarragon
  • 6 readymade flatbreads or tortilla wraps
Print recipe


  1. Simmer the ham hocks for 2.5 to 3 hours until falling off the bone.
  2. Take out of the water, allow to cool a little and remove the fat.
  3. Mix the Sauerkraut with the ham and keep warm.
  4. Mix the sour cream with the mustard and tarragon.
  5. Warm the flatbread then spread a little sour cream over each.
  6. Add some of the ham mixture, then roll, cut and serve.

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