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Crispy roast honey and mustard ham hock.
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Roasted Ham Hock Recipe

This delicious and simple roasted ham hock recipe is slowly cooked in the oven before being glazed with honey and Dijon mustard... and if you are cooking for a small family, it leaves loads of leftovers which are great for sandwiches and soups!
Course Main Course
Cuisine European
Keyword roast ham hock, roast ham shank
Prep Time 1 day
Cook Time 4 hours
Total Time 1 day 4 hours
Servings 4 Servings
Calories 786kcal
Author Brian Jones

Ingredients

  • 1.2-1.5 Kg Cured Ham Hock 2.5-3.3lb
  • 2 Large Onions 500g
  • 1 Bay Leaf
  • 500 ml Dry Cider 2 Cups (Hard cider in the US)
  • 250 ml Water 1 Cup
  • 60 g Honey 3 tablespoon
  • 1 tablespoon Dijon Mustard

Instructions

  • Begin by soaking the ham hock in a large tub or pan in cold water. Do this for at least 8 hours, 24 hours is better. Change the water a few times during this process.
    Do not skip this bit, or your pork and sauce will be incredibly salty.
  • Cut the onions in half, peel them and cut them into 10-15mm (½") half-moon shapes, then place them into a roasting pan and form them into a bed for the ham hock.
    Roast Ham Hock process shot 1 of 7
  • Remove the meat from the soaking liquid and dry it with some kitchen paper, you don't need to be too thorough with this because it will be roasting for a long old time.
  • Place the bay leaf on top of the onions, and then add the ham hock.
    Roast Ham Hock process shot 3 of 7
  • Pour over the cider and the water, then pop it in the oven for 3½ hours at 160°C or 320°F. Then crank up the heat to 220°C or 430°F and leave it in the oven for another 15-20 minutes.
    The timing of this will depend on how quickly your oven heats up, so keep an eye on the meat and pull it out if it begins to char too much.
    Roast Ham Hock process shot 2 of 7
  • Mix the honey and mustard together.
    Roast Ham Hock process shot 4 of 7
  • Remove the meat from the oven, take out the pork, transfer the stock to a blender (discarding the bay leaf), and return the meat to the pan.
    Roast Ham Hock process shot 5 of 7
  • Brush the ham hock with the honey mix and return it to the oven for a final 10 minutes. Again, keep an eye on the charring during this final cooking time.
    Roast Ham Hock process shot 6 of 7
  • Whilst the meat is finishing, blend the onion and cooking liquid mix; it makes for a delicious sauce!
    Roast Ham Hock process shot 7 of 7

Video

Nutrition

Serving: 1 | Calories: 786kcal | Carbohydrates: 12g | Protein: 80g | Fat: 41g | Saturated Fat: 14g | Polyunsaturated Fat: 25g | Cholesterol: 273mg | Sodium: 1231mg | Fiber: 2g | Sugar: 4g
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