Baked Brown Sugar Glazed Ham Hocks With Cloves Tamarind & English Mustard

Method

1. Soak the hocks overnight in cold water.
2. Wash the hocks really well, then place into a deep pan.
3. Fill with cold water and bring to the boil.
4. Simmer for 5 minutes, then taste the water if its salty, tip off the water and refill, in okay add a little salt to the water.
5. Turn the heat down until the water is JUST SIMMERING and cook for 15 minutes.
6. Skim off any scum, then add the veg and herbs.
7. Cook for 2 hours 30 minutes, then turn off, cool and chill in their stock.
8. The next day, lift out the chilled hocks, and rinse off the jellied stock.
9. Pull out the second smaller bone, then trim off the rind and discard.
10. Lightly score the meat that's left and place into a non stick baking tray.
11. Pre heat the oven to 200° C gas 6.
12. Mix the sugar, cider, tamarind, cloves, mustard, oil, honey and paprika together really well.
13. Pour over the hocks and place into the hot oven.
14. Cook for 20-25 minutes spooning over the glaze repeatedly until well glazed.
15. Serve in deep bowls, and just pull off the meat in large chunks.
16. I eat hot or cold with buttery mashed potatoes.