- 4 ham hock, smoked or unsmoked, rind removed (you can ask a butcher to do this)
- 4 clementines, halved
The smallest and sweetest variety of tangerine is sweet and tangy, contains no seeds and is…
- ½ tsp ground allspice
- ¼ freshly grated nutmeg
- 2 star anise
Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…
- 3 bay leaves
- 4 tbsp Dijon mustard
- 2 tbsp black treacle
- 6 tbsp soft light brown sugar
The day before, soak the ham hocks in water overnight in the fridge, to draw out some of the salt (they may have already been soaked by the butcher, so check first).
The next day, drain the hocks and pat them dry. Heat oven to 160C/140C fan/gas 3. Mix the allspice, nutmeg and 1/4 tsp freshly ground black pepper together and rub into the hocks. Put them in a deep roasting tin with the clementines, cut-side up . Tuck the star anise and bay around the hocks, and pour in 200ml water. Cover the tin in foil and roast for 3 hrs.
Remove the tin from the oven and increase the heat to 180C/ 160C fan/gas 4. Unwrap the tin and drain off the liquid. Squeeze the juice from the clementines over the hocks and return the juiced halves to the tin. Mix the Dijon, treacle and sugar in a bowl and paint half the glaze all over the hocks. Return to the oven for 15-20 mins, turning and brushing with the remaining glaze every 5 mins until the hocks are burnished and caramelised in places. Shred or slice the meat and eat warm or cold. Leftovers will keep in the fridge for up to five days (and make the best sarnies!)