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Shane Osborn’s honey and mustard glazed ham hocks with parsley remoulade
Serves 4 Starters and mains
Ingredients
- 2 ham hocks, soaked in water overnight
- 1 onion
- 1 carrot
- 2 celery sticks
- 4 garlic cloves
- 3 bay leaves
- 2 cinnamon sticks
- 10 black peppercorns
- 4 star anise
- thyme sprig
For the glaze
- 200g clear honey
- 50g demerara sugar
- 2tbsp wholegrain mustard
For the parsnip remoulade
- 4 parsnips
- 6tbsp mayonnaise
- lemon juice, to taste
Method
Put the soaked ham in a large pan with fresh cold water and bring to the boil. Drain off the water, add fresh water to cover and add all the vegetables, herbs and spices. Cook on a simmer for around 3 hours until the meat is tender but not falling off the bone, then remove from the heat and allow the hams to cool in the stock for 2 hours.
Preheat the oven to 220C/ 200C F/Gas 7. When the hams are cool, put them in a roasting tray and score the skin. Put the honey, sugar and mustard for the glaze in a bowl and stir well. Pour the honey mix over the hams and transfer to the oven.
After 10 minutes, baste the hams with the honey mix and continue to do so until the honey turns dark brown and covers the hams. Remove from the oven and allow to cool completely.
To make the remoulade, grate the parsnips or cut into thin strips using a mandoline. Blanch in salted boiling water for 30 seconds, then refresh in iced water and drain. Squeezeout any excess water, then combine with the mayonnaise and season with salt and lemon juice. Serve the ham with the remoulade on the side.
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