Sticky Ginger-Glazed Ham Hocks

Name: Sticky Ginger-Glazed Ham Hocks
Prep time: 10 min
Cook time: 150 min
Total time: 160 min
Yield: 6
Ingredients: 2 ham hocks , smoked or unsmoked; 1 orange thickly sliced; 750 ml ginger beer; 3 balls of stem ginger finely chopped, plus 1 tbsp syrup from the jar; 75 g dark muscovado sugar; 3 tbsp Dijon mustard; 3 star anise; 10 black peppercorns; 2 bay leaves; 0.5 tsp ground allspice

Succulent ham hocks slow-cooked in aromatic ginger beer and finished with a rich, spicy-sweet glaze. This recipe delivers a perfect balance of tender meat and a satisfyingly thick, sticky crust.

Servings6 Portions

Prep Time10 Mins

Cook Time150 Mins

Difficulty

Intermediate

Ingredients

ham hocks , smoked or unsmoked
2
orange thickly sliced
1
ginger beer
750 ml
balls of stem ginger finely chopped, plus 1 tbsp syrup from the jar
3
dark muscovado sugar
75 g
Dijon mustard
3 tbsp
star anise
3
black peppercorns
10
bay leaves
2
ground allspice
0.5 tsp

Step-by-Step Instructions

Place the ham hocks in a large saucepan along with the star anise, peppercorns, bay leaves, and orange slices. Pour in the ginger beer, adding a little water if necessary to ensure the hocks are completely submerged.

Bring the liquid to a boil, then reduce the heat to a very gentle simmer. Partially cover with a lid and cook for 1 hour and 30 minutes, topping up with water as needed to keep the meat submerged. The hocks should be tender but still holding onto the bone.

Preheat your oven to 180°C (160°C fan/gas 4). Carefully remove the ham hocks from the poaching liquid using tongs and transfer them to a board. Let them cool slightly until they are safe to handle.

In a small bowl, combine the Dijon mustard, muscovado sugar, ground allspice, chopped stem ginger, and ginger syrup to create the glaze.

Using a sharp knife, carefully cut away the skin from the hocks, leaving a thin layer of fat. Place the hocks on a foil-lined baking tray and roast for 30 minutes until the fat begins to render and crisp.