0

Servings 8
Calories 543 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

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 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
Nutrition Facts
Christmas Baked Brown Sugar Glazed Ham Hocks with Cloves, Tamarind & English Mustard
Amount per Serving
Calories
543
% Daily Value*
Fat
 
23
g
35
%
Saturated Fat
 
7
g
44
%
Trans Fat
 
1
g
Cholesterol
 
71
mg
24
%
Sodium
 
240
mg
10
%
Potassium
 
534
mg
15
%
Carbohydrates
 
64
g
21
%
Fiber
 
3
g
13
%
Sugar
 
57
g
63
%
Protein
 
20
g
40
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Classic Main Courses, Main Course, Pork
Cuisine Autumn, Christmas, Winter
No ratings yet

Leave a Comment

TOP