Easy recipe Crubeens (pig's trotters) with crisp pig's ears and egg and caper mayonnaise

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one small hamabout two pigs trotters (approximately five hundred and fiftyg/onelb fouroz in total) about two pigs ears about five hundredg/about seventeen½oz saltthree litres/five pints water (Recipes by ingridients water) one carrotone onionone leekone stick celeryabout twenty peppercornsone bay leaffive sprigs fresh thymefive litres/eight pints brown chicken stockabout two tbsp grapeseed oilone carrotone shallottwo hundredg/about sevenoz celeriacthree tbsp finely chopped fresh parsleyfour cornichons or small gherkinsabout two tbsp Dijon mustardone hundredml/three½fl oz white winesalt and freshly ground black pepperfiftyg/about twooz plain flourone free-range eggone hundredg/three½oz fine breadcrumbsabout two free-range eggsabout two tbsp Dijon mustardabout two tsp white wine vinegartwo hundred and fiftyml/ninefl oz sunflower oilsix cornichons or small gherkinsone tbsp Lilliput capersone tbsp chopped fresh parsleyten caper berries, stems removed, finely chopped salt (Recipes by ingridients salt) and freshly ground black peppertwenty-fiveg/oneoz plain flourpinch cayenne pepperone free-range eggone hundredg/three½oz fine breadcrumbs, for deep frying vegetable oil. . Crubeens (pigs trotters) with crisp pigs ears and egg and caper mayonnaise.