Friday, 18 July 2014

Slow Roasted Ham Hocks (and Citrus & Mustard Ham Hock Hash)

Ham Hocks are one of the ultimate comfort foods.
Most people use them in soups.
This is a way to cook them that you may not know of.
There will be no turning back!

Slow roasting them with lots of aromatics leaves you with the richest, most unctuous meat that can be used in all sorts of things- shredded and put into fritters, popped into a salad of Roasted Winter veg, shredded & used in the ultimate Quiche Lorraine, shredded and served alongside eggs, the possibilities are endless.
The aromatics I choose leave the meat perfumed with a sweet citrus loveliness. Just perfect for winter.

I like to make a kind of Hash with the meat.
It requires a bit of forethought but boy oh boy the result is worth it.

I roasted the hock the day before and then whipped up the hash the following day for breakfast.
Oh my, the JOY!

Maybe you could do this over the weekend?
Delicious for breakfast, lunch or dinner.
So simple, so DELICIOUS.
Slow food at it's very best.

HOW TO SLOW ROAST HAM HOCKS:

WHAT YOU WILL NEED:

  • 1 ham hock
  • 1 onion
  • 1/2 bunch thyme
  • 1 whole orange, remove the rind in large sections & reserve the juice
  • 10 whole allspice
  • 2 large red chillies
  • 6 cloves garlic
  • 3 cloves
  • 3 tablespoons Balsamic vinegar
  • 3 tablespoons Red wine vinegar
  • 3 tablespoons honey
  • 3 bay leaves
METHOD:

Preheat oven to 150C.

Place the ham hock in an ovenproof roasting dish. make a couple of incisions across the hock.


Place all ingredients into the dish.

Cover well with tin foil and place into the oven for 4 hours.


Check after 2 hours and add a little water if looking too dry

Remove, allow to cool and shred meat, discarding bones.


CITRUS & MUSTARD HAM HOCK HASH: 

WHAT YOU WILL NEED:

  • shredded meat of one slow roasted ham hock
  • 3 large potatoes, cut into 2cm dice.
  • 1/4 cabbage, shredded
  • 1/2 bunch parsley, roughly chopped
  • 2 cloves garlic, chopped fine
  • juice of an orange
  • 1 large tablespoon wholegrain mustard
  • olive oil
METHOD:
In a non stick pan, heat a tablespoon olive oil and add diced potatoes.
Pan fry till crisp on the outside and cooked through- about 10-15 mins.

Add garlic & mustard and fry for a minute or so.
Add shredded cabbage and cook while stirring for 2 minutes.
Now add the ham hock and the orange juice and stir through.
Finally add the parsley, stir through and serve.

Great live improv duet by two of my absolute fave musical fellas- M.Ward & Howe Gelb.
Enjoy.
x

7 comments:

  1. Cheekiechops18 July 2014 13:08

    Totally perfect, love ham hocks and will bake as suggested. Out to find some stinging nettle tmo at markets too. Rave on GG

    ReplyDelete
  2. So I am salivating as I read! Yum!

    ReplyDelete
  3. I'm going to go out and get a ham hock and cook this today. Yum, thanks.

    ReplyDelete
  4. tradestore1920 July 2014 19:37

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  5. Helen (grabyourfork)20 July 2014 22:42

    A fab idea. I always use hocks for soups but this sounds just as delicious - if I can manage to wait until the next day to eat it!

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  6. Good GRACIOUS! This has shot to the top of the meal plan :) Bonus points for the use of the word 'unctuous' ;) x

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  7. This is amazing. I will never use a ham hock to make soup again. Too too good.

    ReplyDelete

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