- 4 unsmoked ham hocks or knuckles weighing 300-400g each and soaked overnight in water, to remove any excess salt
- 1 onion, peeled and roughly chopped
- 2 carrots, peeled and roughly chopped
- 1 bay leaf
- 5 cloves
- 1tsp black peppercorns
- A few sprigs of thyme
for the sauce
- 3-4 large shallots, peeled and finely chopped
- 40g butter
- 1tbsp flour
- 1/2tsp tomato purée
- 2tsp Dijon mustard
- 2tsp grain mustard
- 60ml white wine
- 300ml beef stock, or a good stock cube that has been dissolved in that amount of hot water
- Salt and freshly ground black pepper for the glaze
- 200g clear honey
- 60g grain mustard
Cook the hocks
- Wash the ham hocks in cold water and put them into a large pot with the onions, carrots, bay leaf, cloves and peppercorns.
- Cover with cold water, bring to the boil and simmer for 21/2 to 3 hours.
- Remove the hocks from the cooking liquid and leave to cool.
- You can save the liquid to make soup.
Prepare the sauce:
- Meanwhile, gently cook the shallots in the butter without colouring for 2-3 minutes, until soft.
- Add the flour and tomato purée and stir well.
- Add the mustards and slowly stir in the white wine.
- Slowly add the beef stock, stirring well to avoid lumps forming, season and simmer for 20 minutes.
Prepare the meat:
- Once the ham hocks are cool enough to handle (you can cheat and run them under cold water) remove and discard most of the outer layer of fat with a knife, leaving about 1/2cm of fat to protect the meat when roasting.
- Carefully remove the smaller bone by twisting and pulling it out, leaving the larger bone attached to the meat.
- If the hocks are large, you can remove some of the meat and use it for a salad or sandwiches, or as a garnish for a soup.
Roast and serve
- Pre-heat the oven to 200ºC/425F.
- Mix the honey and mustard together to form a paste.
- Put the ham hocks into a baking tray lined with tin foil to prevent the tray burning and score the fat in a criss-cross fashion, then spread the honey over the ham hocks.
- Bake for about 30 minutes, basting the hocks every so often until they are golden.
- Bring the sauce back to the boil and serve poured around the hock.
- Serve with a puréed root vegetable, such as celeriac, colcannon or pease pudding