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Servings 8
Calories 332 kcal
Prep Time20 mins
Cook Time3 hrs
Total Time3 hrs 20 mins

Ingredients
 

  • 4 brined ham hocks
  • 2 carrots
  • 2 sticks of celery
  • ½ leek
  • 2 onions
  • 2 tbsp peppercorns
  • 4 bay leaves
  • 1 garlic head

For the Glaze

  • 400 g dark brown Demerara sugar
  • 350 ml dry cider
  • 4 tbsp tamarind paste (Bart's)
  • 1 tsp ground cloves
  • 2 tbsp English mustard
  • 4 tbsp olive oil
  • 1 tbsp smoked paprika, level

Instructions
 

  • Soak the hocks overnight in cold water.
  • Wash the hocks really well, then place them into a deep pan.
  • Fill with cold water and bring to a boil.
  • Simmer for 5 minutes, then taste the water if it's salty, tip off the water and refill. It's okay to add a little salt to the water.
  • Turn the heat down until the water is JUST SIMMERING and cook for 15 minutes.
  • Skim off any scum, then add the veg and herbs.
  • Cook for 2 hours 30 minutes, then turn off, cool and chill in their stock.
  • The next day, lift out the chilled hocks and rinse off the jellied stock.
  • Pull out the second smaller bone, then trim off the rind and discard.
  • Lightly score the meat that's left and place it into a non-stick baking tray.
  • Preheat the oven to 200 C gas 6.
  • Mix the sugar, cider, tamarind, cloves, mustard, oil, honey and paprika really well.
  • Pour over the hocks and place them into the hot oven.
  • Cook for 20-25 minutes, spooning over the glaze repeatedly until well glazed.
  • Serve in deep bowls, and pull off the meat in large chunks. Eat hot or cold.
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Nutrition Facts
Baked Brown Sugar Glazed Ham Hocks with Cloves Tamarind & English Mustard
Amount per Serving
Calories
332
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
1
g
Cholesterol
 
1
mg
0
%
Sodium
 
85
mg
4
%
Potassium
 
321
mg
9
%
Carbohydrates
 
64
g
21
%
Fiber
 
3
g
13
%
Sugar
 
57
g
63
%
Protein
 
2
g
4
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword ham
Course Pork, Vegetables
Cuisine British, Winter
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