Ham Hock Salad With Pickled-Okra Sauce

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4 pounds meaty ham hocks

2 cups chicken stock

2 cups plus 1 tablespoon water

1/2 medium onion

1 celery rib

8 black peppercorns

4 hard-cooked egg yolks, finely chopped

1 hard-cooked egg white, finely chopped

4 pickled okra, finely chopped, 1/4 cup brine reserved

3 tablespoons vegetable oil

1 teaspoon Dijon mustard

2 tablespoons chopped chives

Salt and freshly ground pepper

2 medium Yukon Gold potatoes, peeled and sliced 1/4 inch thick (about 12 slices)

1 tablespoon plus 1 teaspoon olive oil

3 tablespoons extra-sharp Cheddar

2 cups watercress leaves and small sprigs

2 teaspoons fresh lemon juice

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