Roast Ham With Vegetables And Herb Sauce - cooking recipe

Ingredients

2 3/4 lb unsmoked ham hock, skin removed
4 None medium onions, sliced
3 cups vegetable stock
1 lb cherry tomatoes
1 large cauliflower, cut into florets
3 1/2 tbsp butter
6 tbsp flour
1 cup heavy cream
12 sprigs fresh basil, chopped + some leaves for garnish
1 bunch fresh parsley, chopped

Preparation

Preheat oven to 350\u00b0F. Place the meat in a roasting pan and spread the onions around. Add 1 1/4 cup vegetable stock and bake for about 35 mins then add the tomatoes and bake for another 15 mins.
Meanwhile, cook the cauliflower florets in boiling salted water for about 12 mins. Melt the butter in a saucepan, stir in the flour then slowly add the cream and the remaining stock, stirring constantly. Season then stir in chopped herbs.
To serve, remove the meat from the pan, slice, and place on a serving plate. Drain the cauliflower and mix with the vegetables in the roasting dish then distribute around the meat on the serving plate. Pour the sauce over the meat and vegetables and garnish with reserved basil leaves.