Jamie Oliver

Jerky ham hocks

Wonderful in a sarnie or salad

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Jerky ham hocks

Serves 6
Cooks In3H 45M plus soaking time
DifficultySuper easy
Nutrition per serving
  • Calories
    929
    46%
  • Fat
    68.3g
    98%
  • Saturates
    22.6g
    113%
  • Protein
    58.8g
    130%
  • Carbs
    12.3g
    5%
  • Sugar
    11.1g
    12%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Jamie's Christmas with Bells On
Recipe From

Jamie's Christmas with Bells On

Nutrition per serving
  • Calories
    929
    46%
  • Fat
    68.3g
    98%
  • Saturates
    22.6g
    113%
  • Protein
    58.8g
    130%
  • Carbs
    12.3g
    5%
  • Sugar
    11.1g
    12%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • 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
  • 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
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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.

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