Place ham hock in large pot with chopped carrot, onion, celery, garlic and add cold water until just covered.
Add thyme, pepper corns, mustard seeds, and star anise.
Bring to the boil and simmer for 3-4 hours until very tender.
Carefully remove ham hocks and vegetables from the liquid but hold onto the liquid
Take 250mls of the stock and reduce by half, this will act like a jelly to set the ham and also season the dish.
Pick the meat from the bone and cup up cooked onion, carrot and celery into smaller dice and add to picked meat.
When the stock is reduced stir in the mustard chopped gherkins and chives.
Pour this over the meat and vegetables and make sure it is well mixed in.
Line a square tin with clink film and pack meat into this and press down well – it is easier if you have another tray the same size to use as a press.
Allow this to set, ideally overnight.
Once set, cut into squares and dust with seasoned flour then dip into egg wash then into the breadcrumbs.
Deep or shallow fry in hot oil (185 degrees) for 3-4 minutes until golden brown and hot in the centre.
To make pickle: heat water, vinegar, sugar, bay leaf and salt in a pan until all dissolved and allow to cool
Thinly slice the red onions and dress with pickle and allow to sit (at least an hour)
To make mayo: finely chop parsley as fine as you can, mix with mayonnaise and juice of half a lemon. Once mixed you can use hand blender to blitz if you want smoother and greener.