Ham Hock's

Ham hock's are a really affordable, underrated and underused cut of meat. Personally I think there is much joy to be had in unwrapping it when you get home from the butchers. The hock can be used in all manner of ways once cooked. From pulled pork added to your favourite Mexican, to terrines. Or simply served on its own with sauerkraut, bread and a good German beer. Or as an alternative to the Sunday roast.

This is a simple way to cook your ham hock and can be applied to either one or a whole tray of them.

Ingredients

Ham Hock(s)

2 Apples

1 Onion

3 Garlic Cloves

1 Chicken Stock Cube (Organic)

3 Bay Leaves

Plenty of freshly cracked Pepper

Water to cover 1/2 way

Method

Preheat the oven to 160C

Place the hock(s) in a roasting pan. Roughly chop the apples, onion and garlic then scatter around the meat. Mix the stock cube in boiled water then pour around the meat.

Place in the bay leaves and pepper. Pop in the oven for 4-6 hours topping up the cooking liquid throughout the time in the oven if required.