Preheat the grill to high. Melt the butter in a saucepan over a medium heat and, when foaming, add the shallot and cook for 1-2 mins until just softened. Stir in the mustards, worcestershire sauce and ale, then stir in the grated cheese until melted. Take off the heat and beat in the egg yolk; season with black pepper.
Toast the bread and cut into bite-sized squares. Spread each with a spoonful of the rarebit mix, then scatter over the ham hock.
Arrange the rarebits on a baking sheet lined with foil. Pop under the grill for 1-2 mins until golden and bubbling and serve.
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|Serving Size: 1 Serving (16g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 7 (78%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 14.5mg||4 %|
|Sodium 5.5mg||0 %|
|Potassium 5.1mg||0 %|
|Total Carbohydrate 0.2g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.2g|
|Protein 0.2g||0 %|
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Calories per serving: 9
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