Perfect for Boxing Day (or just to have in the fridge to pick at over Christmas). I prefer cooking ham hocks to a whole ham – their flavour is amazing, yet they’re relatively cheap (about £4 each). The glaze is made from the juices of clementines, brown sugar and Belazu Pomegranate Molasses. The ham hocks … Continue reading "Family Values: Irresistible Boxing Day Dish – Festive Pomegranate Molasses & Clementine Ham Hocks"

Perfect for Boxing Day (or just to have in the fridge to pick at over Christmas). I prefer cooking ham hocks to a whole ham – their flavour is amazing, yet they’re relatively cheap (about £4 each). The glaze is made from the juices of clementines, brown sugar and Belazu Pomegranate Molasses. The ham hocks need to be soaked to remove the saltiness overnight and take nearly 4 hours in the oven, so you need to be home for that amount of time. Otherwise this recipe requires minimal effort. The hams steam cook for 3 hours under foil with bay, star anise and the clementines – your kitchen will smell amazing! They’re finished off uncovered with the pomegranate glaze.

Preparation time: Overnight

Method:

1. Remove the rind if it hasn’t already been done for you. Place the ham hocks in a large pan or bowl and cover with water. Leave overnight.
2. Remove the ham hocks and dry with kitchen towel. Place them in a roasting tray and sprinkle with the allspice, salt and pepper.
3. Surround the hams with the clementines, bay and star anise.
4. Pour in 200ml water, cover tightly with foil and put in an oven at 160°C for 3 hours.
5. Combine the sugar and pomegranate molasses in a pan and warm until the sugar melts.
6. Remove the tray from the oven. Squeeze the juices from the clementine halves into the pan with the sugar and molasses and combine to make a glaze.
7. Turn the oven up to 180°C. Pour the water out of the tray. Spoon half the glaze over the ham hocks and return to the oven for 30 minutes uncovered. Half way through turn the hams and spoon over the remaining glaze.