Name: Mustard & clementine glazed ham hocks
Prep time: 20 min
Cook time: 3 h 15 min
Total time: 3 h 35 min
Yield: 10
Ingredients: 4 ham hock smoked or unsmoked, rind removed (you can ask a butcher to do this); 4 clementines halved; ½ tsp ground allspice; ¼ freshly grated nutmeg; 2 star anise; 3 bay leaves; 4 tbsp Dijon mustard; 2 tbsp black treacle; 6 tbsp soft light brown sugar

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Mustard & clementine glazed ham hocks

Mustard & clementine glazed ham hocks

Cassie Best

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Serves 8 - 10

Easy

Prep: 20 mins

Cook: 3 hrs and 15 mins

plus overnight soaking

A star rating of 5 out of 5.4 ratingsRate

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If you’re craving Christmas ham, this is the recipe you need. It’s simple, cheap and has a beautiful mustard and treacle caramelised glaze to top it off

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

4 ham hock

smoked or unsmoked, rind removed (you can ask a butcher to do this)
4 clementines

halved
½ tsp ground allspice
¼ freshly grated nutmeg
2 star anise
3 bay leaves
4 tbsp Dijon mustard
2 tbsp black treacle
6 tbsp soft light brown sugar

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Nutrition: per serving (10)

kcal317
fat16g
saturates5g
carbs15g
sugars15g
fibre0g
protein29g
salt4.2g

Method

step 1

The day before, soak the ham hocks in water overnight in the fridge, to draw out some of the salt (they may have already been soaked by the butcher, so check first).
step 2

The next day, drain the hocks and pat them dry. Heat oven to 160C/140C fan/gas 3. Mix the allspice, nutmeg and 1/4 tsp freshly ground black pepper together and rub into the hocks. Put them in a deep roasting tin with the clementines, cut-side up . Tuck the star anise and bay around the hocks, and pour in 200ml water. Cover the tin in foil and roast for 3 hrs.
step 3

Remove the tin from the oven and increase the heat to 180C/ 160C fan/gas 4. Unwrap the tin and drain off the liquid. Squeeze the juice from the clementines over the hocks and return the juiced halves to the tin. Mix the Dijon, treacle and sugar in a bowl and paint half the glaze all over the hocks. Return to the oven for 15-20 mins, turning and brushing with the remaining glaze every 5 mins until the hocks are burnished and caramelised in places. Shred or slice the meat and eat warm or cold. Leftovers will keep in the fridge for up to five days (and make the best sarnies!)

Recipe from Good Food magazine, December 2016

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A star rating of 5 out of 5.4 ratings

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