Ham hock or lower leg of pork is a very versatile and economical cut of meat. It makes a nice change from a joint or chops. It's best cooked in the Slow cooker to make the meat really tender, but it can also be done on the hob or in the oven.
I've used apple juice to glaze the hocks but you could use ginger beer, orange juice, cider or beer. I finished off in the oven to allow them to become sticky and charred but this can be done in the Airfryer too.
I've used unsmoked hocks, but smoked is fine too. The choice is yours. Tip- my hocks were trimmed to remove the fat by my butcher but you can leave it on and just score the skin beforehand. Once cooked this can then be removed to crisp up in the oven if preferred.
I'm sure you and your family will enjoy it no matter what you use. Why not give this a try and let us know how you get on in the comments below. We love to hear your feedback. E x
Prep:-
Soak the hocks for 2-3 hrs to reduce the saltiness of them.
Change the water after 1hr if needed.
This can be done overnight.
Slice or chop the apple into small chunks and sprinkle with lemon juice.
Grate the Ginger.
Add the hocks into the slow cooker along with the Apple juice.
No other liquid is needed.
Add 1/2 the grated ginger, 1/2 tsp of allspice and the chopped apple (if using)
Place the lid on and cook on Low for 3-4hrs or high for 2.
Once cooked remove from the Slow cooker, place in an ovenproof dish and cover with foil to keep warm.
Turn on the oven to 200° C
Meanwhile drain the apple juice into a pot.
Place on the hob on high heat and bring to a boil.
Let it boil until the sauce has reduced and thickened.
Reduce the heat, add the apple chunks, remaining ginger, allspice,
honey and brown sugar and stir through until the glaze is sticky.
Taste and adjust the seasoning if needed.
Too tart? Add more sugar.
Too sweet? Add a little lemon juice.
Pour over the hocks making sure they are coated in the glaze.
Place the dish in the oven
and bake uncovered for 10-15mns.
Turn the hocks over, and baste with the glaze.
Turn off the oven and let them finish cooking for 5-10 mns to allow them to become sticky and charred.
This can also be done in the Airfryer- same time and temp.
Remove from the oven.
Let them rest for 3-4 mins then divide between 4 plates. Baste them with the remaining glaze
Serve with air fried roast potatoes, garlic butter spinach, and peas.
Easy swaps:-
Ham hocks for chops
Apple juice for ginger beer.
Honey for maple syrup.
Brown sugar for white
All spice for cinnamon.
Slow Cooker for hob:-
Place in a large pot, simmer for 40-50mns on Low
Finish off in the oven as above.
Oven:-
Add the hocks to a large roasting pan with the meatiest part of the hocks facing down. Then, add enough water and apple juice to fill up the bottom 1 inch (2.5 cm) of the roasting pan.
Cook for 2hrs if small or 3-4 if large.
Tip:- these can also be served cold for a salad or sliced to garnish soup or pasta.
Ingredients
Directions
Prep:-
Soak the hocks for 2-3 hrs to reduce the saltiness of them.
Change the water after 1hr if needed.
This can be done overnight.
Slice or chop the apple into small chunks and sprinkle with lemon juice.
Grate the Ginger.
Add the hocks into the slow cooker along with the Apple juice.
No other liquid is needed.
Add 1/2 the grated ginger, 1/2 tsp of allspice and the chopped apple (if using)
Place the lid on and cook on Low for 3-4hrs or high for 2.
Once cooked remove from the Slow cooker, place in an ovenproof dish and cover with foil to keep warm.
Turn on the oven to 200° C
Meanwhile drain the apple juice into a pot.
Place on the hob on high heat and bring to a boil.
Let it boil until the sauce has reduced and thickened.
Reduce the heat, add the apple chunks, remaining ginger, allspice,
honey and brown sugar and stir through until the glaze is sticky.
Taste and adjust the seasoning if needed.
Too tart? Add more sugar.
Too sweet? Add a little lemon juice.
Pour over the hocks making sure they are coated in the glaze.
Place the dish in the oven
and bake uncovered for 10-15mns.
Turn the hocks over, and baste with the glaze.
Turn off the oven and let them finish cooking for 5-10 mns to allow them to become sticky and charred.
This can also be done in the Airfryer- same time and temp.
Remove from the oven.
Let them rest for 3-4 mins then divide between 4 plates. Baste them with the remaining glaze
Serve with air fried roast potatoes, garlic butter spinach, and peas.
Easy swaps:-
Ham hocks for chops
Apple juice for ginger beer.
Honey for maple syrup.
Brown sugar for white
All spice for cinnamon.
Slow Cooker for hob:-
Place in a large pot, simmer for 40-50mns on Low
Finish off in the oven as above.
Oven:-
Add the hocks to a large roasting pan with the meatiest part of the hocks facing down. Then, add enough water and apple juice to fill up the bottom 1 inch (2.5 cm) of the roasting pan.
Cook for 2hrs if small or 3-4 if large.
Tip:- these can also be served cold for a salad or sliced to garnish soup or pasta.