Ham hocks may be a cheaper cut of pork, but they are packed full of flavour. Alex Page shares an easy recipe that braises and simmers the ham in a warm cider, onion, mustard seeds, and clove and cooks to fall-off-the-bone perfection.
2 large ham hocks (approximately 1.36kg each)
1 tablespoon olive oil
1 large yellow onion, roughly chopped
3 cloves garlic, peeled and crushed
2 teaspoons mustard seeds
2 teaspoons dried juniper berries
2 teaspoons cloves
3 dried bay leaves
4 cups dry hard cider
Pat ham hocks dry with a paper towel and season well with salt and pepper.
Heat a large, heavy-bottomed saucepan over high heat, add olive oil and the ham hocks. Cook ham hocks on all sides until browned. Once browned, remove from the pot, and reduce heat to medium-high.
Add the onion, garlic, mustard seeds, juniper berries, cloves and bay leaves. Cook for two to three minutes, or until very fragrant.
Add the cider, and bring to a simmer. Once simmering, add the ham hocks back to the pot. Cover and cook over deficient heat for four hours, or until ham is tender and falling from the bone.