Jerky ham hocks

jerky ham hocks

Serves 6-8

  • 4 x 500 g cured higher-welfare ham hocks, ask your butcher to skin them for you

  • olive oil

  • extra virgin olive oil

  • 1 clementine

  • For the jerk seasoning

  • 3 cloves garlic, peeled and roughly chopped

  • 3 scotch bonnet peppers, deseeded and chopped

  • 3 red shallots, peeled and diced

  • 3 sprigs fresh thyme

  • 3 fresh bay leaves

  • 3 cloves

  • 3 level teaspoons sea salt

  • 3 teaspoons allspice

  • 3 teaspoons runny honey

  • 3 tablespoons golden rum

  • 3 tablespoons red wine vinegar or malt vinegar

Soak the ham hocks in a large bowl of water overnight to draw out the salt, then drain just before you want to cook them. Preheat the oven to 180°C/350°F/gas 4.



For the jerk seasoning, blitz all the ingredients in a food processor until smooth. Pop some rubber gloves on, then rub the seasoning all over the ham hocks, drizzle them with oil, then place in a medium-sized roasting tray (roughly 25 x 30cm) and cover with tin foil. Cook in the oven for around 3½ hours, or until the meat is deliciously tender and falling off the bone. Turn the hocks 2 or 3 times during cooking to baste and really get all those beautiful flavours into the meat.



Use your hands or a couple of forks to shred the ham off the bone, discarding the bones and any wobbly bits of fat. Drizzle with a little extra virgin olive oil and a good squeeze of clementine juice and this will keep in a sealed container in the fridge for up to a week – such a great trick to have up your sleeve.



Here are a couple of great ways to use up your jerky ham:



Reheat the jerky ham in a frying pan until crispy, sticky and golden. Knock up a nice little winter salad to go with it using chopped watercress, romaine and quartered radishes. Drizzle with extra virgin olive oil and a splash of balsamic vinegar or clementine juice, then top with the crispy pork. Cut a pomegranate in half, bash the seeds out with the back of a spoon and sprinkle over the salad. Delicious.



Get yourself some nice wedges of crusty bread, some beautiful sliced tomatoes, a dollop of creamy mayo and some crisp lettuce. Sandwich it all together with a pinch of warmed up crispy ham and serve with pickles, gherkins and even a few crisps on the side – this is a BLT like you've never seen before.

Nutritional Information

Jerky ham hocks

Wonderful in a sarnie or salad

More Dinner Party recipes >
0 foodies cooked this
This spicy little number shows how easy it is to jazz up a ham hock recipe with minimum effort
Serves 6-8
3h 45m (plus soaking time)
Super easy
Method

Believe it or not, jerk is so Christmassy – the spices are pretty much the same ones you use in mulled wines, Christmas puddings and mince pies. What I love about this recipe is that you can have these right away, then rough up the leftovers and press them into a terrine, crisp them up in a pan and toss them through a warm salad, or stuff them into one of the world's best sandwiches with a limey mayonnaise and maybe a thin slice of Swiss cheese. I'm hungry just writing this!

Soak the ham hocks in a large bowl of water overnight to draw out the salt, then drain just before you want to cook them. Preheat the oven to 180°C/350°F/gas 4.

For the jerk seasoning, blitz all the ingredients in a food processor until smooth. Pop some rubber gloves on, then rub the seasoning all over the ham hocks, drizzle them with oil, then place in a medium-sized roasting tray (roughly 25 x 30cm) and cover with tin foil. Cook in the oven for around 3½ hours, or until the meat is deliciously tender and falling off the bone. Turn the hocks 2 or 3 times during cooking to baste and really get all those beautiful flavours into the meat.

Use your hands or a couple of forks to shred the ham off the bone, discarding the bones and any wobbly bits of fat. Drizzle with a little extra virgin olive oil and a good squeeze of clementine juice and this will keep in a sealed container in the fridge for up to a week – such a great trick to have up your sleeve.

Here are a couple of great ways to use up your jerky ham:

Reheat the jerky ham in a frying pan until crispy, sticky and golden. Knock up a nice little winter salad to go with it using chopped watercress, romaine and quartered radishes. Drizzle with extra virgin olive oil and a splash of balsamic vinegar or clementine juice, then top with the crispy pork. Cut a pomegranate in half, bash the seeds out with the back of a spoon and sprinkle over the salad. Delicious.

Get yourself some nice wedges of crusty bread, some beautiful sliced tomatoes, a dollop of creamy mayo and some crisp lettuce. Sandwich it all together with a pinch of warmed up crispy ham and serve with pickles, gherkins and even a few crisps on the side – this is a BLT like you've never seen before.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
  • Calories 929 46%
  • Carbs 12.3g 5%
  • Sugar 11.1g 12%
  • Fat 68.3g 98%
  • Saturates 22.6g 113%
  • Protein 58.8g 130%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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