The glazed ham has always been a yuletide essential - and is said to hark back to the celebrations of Saint Stephen, whose feast day is December 26. The delicious recipe sees the ham glazed with brown sugar, cloves, tamarind and English mustard, which gives a tangy and delicious twist on a Christmas classic.
- 4 brined ham hocks
- 2 carrots
- 2 sticks celery
- ½ leek
- 2 onions
- 2 tbsp peppercorns
- 4 bay leaves
- 1 head garlic
For the glaze
- 300 g light brown sugar
- 2 small cans ginger beer
- 100 ml lemon juice
- 200 ml clementine juice
- 1 tsp ground clove
- 1 tbsp English mustard powder, level
- Soak the salted hocks overnight in cold water.
- Wash the hocks really well, then place them into a deep pan.
- Fill with cold water and bring to the 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 and 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, trim the rind and discard.
- Lightly score the left meat and place it into a non-stick baking tray.
- Preheat the oven to 200° C gas 6.
- Mix the sugar, ginger beer, lemon juice, satsuma juice, clove and mustard.
- Pour over the hocks and place into the hot oven.
- Cook for 20-25 minutes, repeatedly spooning over the glaze until well-glazed and reduced.
- Serve in deep bowls, just pulling off the meat in large chunks.
- I eat hot or cold with bubble and squeak.
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