> Recipes > Pork

Ham hock cooked in pilsner with honey and ginger

Ham hock cooked in Meantime Pilsner with honey and ginger

Ham hock cooked in pilsner with honey and ginger

PT4H

PT

Why not try?

1
Soak the ham hocks in water for 2 days to remove excess salt, ensuring to change the water 3-4 times
  • 2 ham hocks
2
Place the hocks into a pan of fresh cold water and bring to the boil. Simmer for 2-3 minutes, then place the pan under a cold tap and leave the tap running for around 15 minutes, until the hocks are cool enough to handle. Wash any blood or impurities off the hocks
3
Place the ham hocks into a vacuum bag with the honey, ginger and beer. Seal and place the bag in a large pan and cover with water. Bring to the boil, reduce the heat and then poach for 3 1/2-4 hours
  • 180g of honey
  • 6 slices of fresh ginger
  • 330ml of pilsner
4
If you don't have access to facilities for vac packing, simply use a heavy duty, heatproof, clean resealable bag and make sure to press out as much air as possible. Ensure to weigh down the bag with a strainer or something similar while cooking (without the hocks touching the bottom) to ensure the meat is completely submerged for the entire poaching process
5
Place the potatoes in a pan and fill with enough water to cover. Bring to the boil and cook for approximately 10 minutes, or until easily pierced with a fork. Drain and set aside to cool
  • 600g of large white potatoes, peeled and diced
6
Place the bacon in a large deep frying pan over a medium-high heat. Fry until browned and crisp, turning as necessary. Remove from the pan and set aside, reserving the fat for frying the onions
  • 4 bacon rashers
7
Add the onion to the bacon fat and cook over a medium heat until browned. Add the vinegar, water (or stock), sugar, salt and pepper to the pan. Bring to the boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top with the chopped chives and keep warm
  • 1 small onion, finely diced
  • 65ml of white wine vinegar
  • 2 tbsp of chicken stock
  • 3 tbsp of granulated sugar
  • 1 tsp salt
  • 1 pinch of black pepper
  • 1 tbsp of parsley
  • 1 tbsp of chives
8
Once the ham hock is cooked, remove the bag from the pan and leave to cool a little. Carefully cut the bag open, drain the liquid into a pan and reduce by half
9
Preheat the oven to 165°C/gas mark 3
10
Remove the skin from the hocks, leaving as much fat as possible on them. Place in a deep roasting tray and pour over the reduced liquid, which should be slightly syrupy
11
Place the hocks into the oven and cook until they have a nice golden glaze
12
Meanwhile, heat the butter in a large frying pan on a medium heat. Separate the lettuce leaves and add to the pan, leaving to wilt for 2-3 minutes. Season to taste and keep warm
  • 1 iceberg lettuce, cored and washed
  • 1 knob of butter
  • salt
  • pepper
13
Serve the hot ham hock on a bed of lettuce with a side of the warm potato salad

Want more recipes like this delivered to your inbox?

Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.

Thanks for subscribing

We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.

Comments ()

Ham hock cooked in pilsner with honey and ginger

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...