A great
alternative to cooking a whole ham, these ham hocks are fab as part of a Boxing
Day cold spread, along with my Christmas Slaw and a potato side.
Plus of
course the obligatory pickles and cheese! They can be cooked up to 3 days in
advance and so won’t interfere with all your other Christmas prep.
The Ham
Hocks do need to be soaked to remove the saltiness & take nearly 4 hours in
the oven so you need to be semi organised but otherwise this recipe requires
minimal effort.
The hams steam
cook for 3 hours under foil with bay, star anise & the clementines, so your
kitchen will smell amazing! They’re then finished off uncovered with the
pomegranate glaze.
INGREDIENTS
for 4-6
·
2 Ham
Hocks, rind removed
·
1 tsp All
Spice
·
4
clementines halved
·
6 star
anise
·
4 bay
leaves
·
4 tbsp
pomegranate molasses
·
3 tbsp
brown sugar
METHOD:⠀⠀⠀⠀⠀⠀⠀⠀⠀
Remove the rind if it hasn’t already been done for you. Place the Ham Hocks in a large pan or bowl & cover with water. Leave overnight.
Remove
the ham hocks and dry with kitchen towel. Place them in a roasting tray and
sprinkle with the All Spice, salt and pepper.
Surround the hams with the clementines, bay and star anise.
Pour in
200ml water, cover tightly with foil and put in an oven at 160 degrees for 3
hours.
⠀
Combine the sugar & molasses in a pan & warm until the sugar melts.
Remove the tray from the oven. Squeeze the juices from the clementines into the pan with the sugar & molasses. Combine to make a glaze.
Turn the oven up to 180. Pour the water out of the tray. Spoon half the glaze over the ham hocks & return to the oven for 30 mins uncovered.
Half way through turn the hams and spoon over the remaining glaze.
