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Cooking ham hock
Put 2 medium ham hocks (about 2kg) in a large roasting tin with 2 chopped carrots, 2 chopped onions, 2 chopped celery sticks, a few bay leaves, 1 tsp black peppercorns and 600ml water. Cover with foil and braise in the oven for 2 hrs at 160C/140C fan/gas 3 until the meat is tender. Leave until cool enough to handle, then shred the meat.