Ingredients
For the Ham Hock
1 Ham Hock
½ Onion, chopped
½ Carrot, chopped
1 Celery stick, chopped
a sprig of thyme
2 bay leaves
chicken stock (enough to cover the ham hock)
Beer Glaze:
250g soft brown sugar
1 tablespoon plain flour
1 teaspoon Dijon mustard
2 tablespoons red wine vinegar
3 cloves
1 star anise
100ml ‘The Rev. James’
How To Make
Place the ham hock in a pan with the rest of the ingredients and bring to the boil. Reduce the heat and simmer for 3 hours until the meat is tender. Remove from the heat and allow to cool.
Remove the meat from the ham hock whilst still warm, shredding it lightly.
For the glaze: Place all the glaze ingredients into a pan over a low heat until the sugar has dissolved and stir. When the mixture has become a syrup consistency, add the shredded ham and shake the pan to cover the meat in the syrup. Remove from the heat.