Marinated Christmas hock of ham
Cooking time3 minutes
Prep time6 minutes
Servings4 portions
Ingredients
INGREDIENTS
- 1500 g ham hock
For the marinade
- 50 g coarse salt
- 80 g brown sugar
- 2 oranges, quartered
- 1 onion, quartered
- 2 bay leaves
- 5-6 allspice berries
- 2-3 cloves
To roast
- 250 ml cider
- 200 ml orange juice
- 2 onions, quartered
- 4 cloves garlic
- 1 Tbsp honey
- 1 Tbsp paprika
- 1 Tbsp mustard
- ½ tsp peppercorns
- ½ tsp ground coriander
- ¼ tsp thyme
- 30 ml soy sauce
- 40 ml olive oil
Instructions
EXECUTION
- Marinating
- Bring 1.5 litres of water to the boil, allow to cool , and add all the ingredients for the marinade and the ham hock. Marinade for 6 hours in the fridge.
- Roasting
- Crack all the spices with a pestle and mortar, mix them into the honey, mustard and soy sauce, and spread the mixture over the ham hock.
- Pour the cider and orange juice into a casserole dish, add the onions, olive oil, garlic and ham hock, and cook in a preheated oven for 3 hours at 170°C.
- Puree the onions in the cooking juices and serve as a sauce with the ham hock.
If you don't have cider, you can use stout or lager.
