Gammon Hock Rarebit Mac and Cheese

Method

1. First, prepare your hock. This can be done a day or two before if you wish. First soak the hock overnight, then drain, and cook over a simmer in fresh water for 2 hours. Remove and drain, then roast in the oven for 30 minutes until crispy. Once cooled, you can shred or dice the meat.
2. Heat the oven to 200°C. Meanwhile, boil the macaroni in salted water, until al dente, drain and set aside.
3. Melt the butter in a pan, add the mustard and flour, and cook for a few minutes. Remove from the heat, then whisk in the ale, the milk, and the Worcestershire sauce. Whisk until it begins to thicken.
4. Stir in the egg yolks, add 2/3 of the cheese, and return to the hob on a low heat, to melt the cheese. Stir in the gammon hock pieces.
5. Stir in the macaroni, then transfer to a large ovenproof dish. Top with the remaining cheese, and bake for  30 minutes, until the cheese is browned and bubbling, then enjoy!