Phil Vickery’s Christmas baked brown sugar glazed ham hocks

At this time of year, you need several show-stopping recipes to impress the crowds.

Here Chef Phil Vickery shares his budget-busting recipe for baked brown sugar glazed ham hocks with cloves, tamarind and English mustard.

Serves: 6 to 8 people.

Preparation time: 20 minutes.

Cooking time: 3.5 hours in total.

Ingredients:

  • 4 brined ham hocks
  • 2 carrots
  • 2 sticks celery
  • ½ leek
  • 2 onions
  • 2 tbsp peppercorns
  • 4 bay leaves
  • 1 head garlic

Ingredients for the glaze:

  • 400g dark brown demerara sugar
  • 350mls dry cider
  • 4 tbsp tamarind paste
  • 1 tsp ground cloves
  • 2 tbsp English mustard
  • 4 tbsp olive oil
  • 1 level tbsp smoked paprika

    Method:

  1. Soak the hocks overnight in cold water.
  2. Wash the hocks really well, then place into a deep pan.
  3. Fill with cold water and bring to the boil.
  4. Simmer for 5 minutes, then taste the water, if it’s salty, tip off the water and refill, if okay add a little salt to the water.
  5. Turn the heat down until the water is JUST SIMMERING and cook for 15 minutes.
  6. Skim off any scum, then add the veg and herbs.
  7. Cook for a further 2 hours 15 minutes, then turn off, cool and chill in the stock.
  8. The next day, lift out the chilled hocks, and rinse off the jellied stock.
  9. Pull out the second smaller bone, then trim off the rind and discard.
  10. Lightly score the meat that’s left and place into a non stick baking tray.
  11. Pre heat the oven to 200° C, gas 6.
  12. Mix the sugar, cider, tamarind, cloves, mustard, oil, honey and paprika together really well.
  13. Pour over the hocks and place into the hot oven.
  14. Cook for 20-25 minutes spooning over the glaze repeatedly until well glazed.
  15. Serve in deep bowls, and just pull off the meat in large chunks.
  16. Eat hot or cold with buttery mashed potatoes.

Related articles

People who read this story also read