- 4 brined ham hocks
- 2 carrots
- 2 sticks of celery
- ½ leek
- 2 onions
- 2 tbsp peppercorns
- 4 bay leaves
- 1 garlic head
- 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
- 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 is salty, tip off the water and refill; if okay, 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 a further 2 hours 15 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 2 C gas 6.
- Mix the sugar, cider, tamarind, cloves, mustard, oil, honey and paprika really well.
- Pour over the hocks and place 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.
- I eat hot or cold with buttery mashed potatoes.
Add ingredients from Vickery TV straight to your favourite online supermarket