Method

• 1.
  Preheat oven to 200°C/180°C fan-forced. Place ham hock in a small roasting pan, just big enough to fit the hock, and cook for 1 hour 30 minutes, or until evenly brown and some of the fat has started to melt. Remove from the oven and very carefully add 4 cups (1L) water to cover halfway up the side of the hock. Return to the oven and cook, turning halfway, for a further 2 hours (you should end up with 2 cups stock). Remove from the oven and cool slightly, then carefully remove ham hock, shred the meat and set aside separately from the stock. Discard bone.
• 2.
  Transfer ham stock to a saucepan over medium-high heat and bring to a simmer. Fill 2 x 1 cup (250ml) capacity dishes with shredded hock meat (save leftover ham hock for another use). Fill gaps with prawn, scatter with parsley and season with salt flakes and freshly ground black pepper. Pour 200ml stock over each dish. (The heat of the broth will cook the prawns.) Set aside to cool to room temperature, then chill for 1-2 hours or until set. Serve with slider buns.