Great hot with creamy mash or cauliflower cheese and equally delicious cold with a salad or on a sandwich. Here's one of the ways we like to do ours...
The Hock is a rather inexpensive cut that seems to have fallen out of fashion. Strange because, when it's done properly, it's a joy to eat. Great hot with creamy mash or cauliflower cheese and equally delicious cold with a salad or on a sandwich. Here's one of the ways we like to do ours...
What you'll need
- 1 Ham Hock (preferably dry cured if you can get one)
- 2 bay leaves
- For the glaze:
- Maple Syrup
- Ground Cloves
- Boil your ham hock (25 mins per 500g (1lb), plus 20 mins.) by placing it in a large pan. Cover with water and add the bay leaves.
- Place the pan on the hob and bring the contents to the boil. Reduce the heat and cover the pan. Simmer the hock for the calculated cooking time, and then remove pan from the heat.
- OR, Stick it in a slow cook. (Cook on low, with the bay leaves, for as long as you can wait)
- When your ham hock is finished cooking, whichever way you've chosen, heat the oven to 190°C/375°F/Gas Mark 5.
- Pour a good splash of the cooking juices into a roasting tin and score the fat.. Mix together the maple syrup and ground cloves, and brush it over the top of the ham hock. Use as much or as little as you like, I like ample Maple syrup!
- Cook for 25-35 mins, or until the topping is a light golden colour.
- If you're serving it hot then remember to let the meat rest for a few minutes before you carve away. If serving cold, with a salad or on a sandwich, then allow it to cool completely before placing it in the fridge.