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I cooked this on telly some years ago, and it's been a Christmas favourite ever since. The skin and fat take on a really powerful flavour, and they look stunning.
Servings 8
Calories 581 kcal
Prep Time20 mins
Cook Time3 hrs
Total Time3 hrs 20 mins

Ingredients
 

  • 4 brined ham hocks
  • 2 carrots, peeled but left whole
  • 2 celery sticks
  • ½ leek, washed well but left whole
  • 2 onions, peeled but left whole
  • 2 tbsp black peppercorns
  • 4 bay leaves
  • 1 garlic head
  • salt optional

For the Glaze

  • 400 g dark muscovado sugar
  • 350 ml dry cider
  • 4 tbsp tamarind paste (Bart's)
  • 4 tbsp olive oil
  • 100 g runny honey
  • 2 tbsp English mustard or English mustard powder
  • 1 tbsp smoked paprika
  • 1 tsp ground cloves

Instructions
 

  • Soak the hocks in cold water overnight.
  • Drain the hocks and wash them really well, then place them in a deep pan.
  • Fill with cold water and bring to a boil. Reduce the heat and simmer for 5 minutes, then taste the water. If it tastes salty, tip away from the water and refill, but if it tastes ok add a little salt to the water if it tastes ok.
  • Reduce the heat still further until the water is just simmering and cook for 15 minutes.
  • Skim off any scum, then add all the veg, peppercorns and herbs. Cook for a further 2 hours 15 minutes.
  • Turn the heat off and leave the hocks to cool, then chill in the fridge in their stock.
  • The next day, preheat the oven to 200C/Gas 6.
  • Lift the chilled hocks out of the jellied stock and rinse off any jelly clinging to the hocks.
  • Leaving the large bone in the joint, pull out the second smaller bone, trim off the rind and discard. Lightly score the meat that is left and place it on a non-stick baking tray.
  • Mix all the glaze ingredients together really well, then pour over the hocks and place in the hot oven. Cook for 20-25 minutes, spooning the glaze over repeatedly until well glazed.
  • Serve in deep bowls and pull off the meat in large chunks. I eat this hot or cold with buttery mashed potatoes.
Add ingredients from Vickery TV straight to your favourite online supermarket

Notes

Slide Pork the book A celebration of all that is great about pork. World Gourmand Books award UK winner 2014
Nutrition Facts
Glazed ham hocks with cloves, tamarind & English mustard
Amount per Serving
Calories
581
% Daily Value*
Fat
 
23
g
35
%
Saturated Fat
 
7
g
44
%
Trans Fat
 
1
g
Cholesterol
 
71
mg
24
%
Sodium
 
241
mg
10
%
Potassium
 
543
mg
16
%
Carbohydrates
 
74
g
25
%
Fiber
 
3
g
13
%
Sugar
 
67
g
74
%
Protein
 
20
g
40
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Classic Main Courses, Main Course, PORK (Book)
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