- 2 Ham hocks
- 1 onion, chopped
- 1 carrot, chopped
- 1 bay leaf
- 3 cloves
- 1/2 tsp black peppercorns
- 2 shallots, finely chopped
- 20g butter
- 1tsp dijon mustard
- 1tsp wholegrain mustard
- 30ml white wine
- 150ml beef stock
- 1/2 tsp tomato puree
- 1/2 tbsp flour
- 100g honey
- 30g grain mustard
- Soak the ham hocks overnight in water to remove any excess salt.
- Wash the ham hocks in water and put them into a pot with the onions, carrot, bay leaf, cloves and peppercorns.
- Cover with cold water, bring to and simmer for 2.5-3 hours until cooked.
- Remove the hocks from the cooking liquid, allow to cool slightly, enough to handle using a knife discard most of the outer layer of fat with a knife.
- Mix the honey and grain mustard together and glaze the ham hocks.
- Place on a roasting tray and cook for a further 40mins in the oven at 180°C
- To make the sauce, first cook the shallots with butter in a pot, add the flour and tomato puree and cook out. Add the mustards, white wine and beef stock, stirring well and cook for a further 15 mins until ready.
- Serve with mashed potato, roast carrots and parsnips.