Smoked Ham Hock – Approx. 800g

Cooking Instructions
Preparation: Rinse the ham hock under cold water to remove excess salt from curing.
Boiling Method:
Place the hock in a large pot, cover with water, and add vegetables like onion, carrots, celery, and aromatics like bay leaves or peppercorns.
Bring to a boil, then reduce the heat and simmer gently for 2.5–3 hours, or until the meat is tender and falling off the bone.
Roasting Method (Optional):
After boiling, remove the hock and pat it dry.
Score the skin and apply a glaze (e.g., honey or mustard).
Roast in a preheated oven at 200°C (180°C fan/gas mark 6) for 20–30 minutes until golden and caramelised.
Serving: Allow the hock to rest for 10 minutes before carving or shredding for your recipe.