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.
- 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
- Soak the hocks overnight in cold water.
- Wash the hocks really well, then place 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, if okay 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 a further 2 hours 15 minutes, then turn off, cool and chill in the stock.
- The next day, lift out the chilled hocks, and rinse off the jellied stock.
- Pull out the second smaller bone, then trim off the rind and discard.
- Lightly score the meat that’s left and place into a non stick baking tray.
- Pre heat the oven to 200° C, gas 6.
- Mix the sugar, cider, tamarind, cloves, mustard, oil, honey and paprika together really well.
- Pour over the hocks and place into the hot oven.
- Cook for 20-25 minutes spooning over the glaze repeatedly until well glazed.
- Serve in deep bowls, and just pull off the meat in large chunks.
- Eat hot or cold with buttery mashed potatoes.
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