Guinness ham hock with a pomegranate molasses, honey and mustard glaze

Ham hocks are a very reasonable and versatile cut of meat. Yes, it takes some time and a bit of effort but the end result is definitely worth it. Think of those little pots of shredded ham hock you can buy at quite an expense….. making your own means you can not only end up with a large pot which you freeze but you can add flavours of your choice and also end up with a large pot of stock which can be used for soup, sauces or gravy.

I’ve used Guinness to boil the hock, before marinading it in a paste of pomegranate molasses, honey and mustard and baking, to glaze it. 

Pomegranate molasses is great to have in your cupboard and can be used to add flavour to dressings and marinades. It has a sweet fruity taste with a slightly bitter aftertaste slightly similar to grapefruit, which compliments most meats and chicken. It is used a lot in Middle-Eastern and Turkish cuisine with its origins in Iran, and is often used in curries and tagines, including grain and vegetable-based.

Guinness ham hock with a pomegranate molasses, honey and mustard glaze

Ingredients

  • 1 ham hock soaked
  • 470 ml Guinness
  • 1 apple, cored and chopped
  • 3 carrots, chopped
  • 1 onion, peeled and chopped
  • 12 pink peppercorns
  • Handful chopped fresh parsley
  • 2 tsp mild mustard
  • 2 tbsp clear honey
  • 1 tbsp pomegranate molasses

Instructions

  • Wash the ham hock and place in a large saucepan and add the Guinness, carrots, apple, parsley, onion and peppercorns. Add enough cold water to cover.
  • Bring to the boil, turn down the heat and simmer with the lid partly on for about 2½ hours until the meat is starting to come off the bone.
  • Leave to cool in the liquid. Drain and keep all the juices. (see tip below)
  • Pat the ham hock dry with kitchen paper. Using a knife carve away the skin leaving some of the fat.
  • Mix together the mustard, molasses and honey and spoon all over the ham.
  • Pre-heat the oven to 180C/gas Mark 4 and bake for about 40 minutes until starting to brown, taking care not to burn, basting halfway through.
  • Shred the ham into pieces or simply serve in slices with its juices from the pan.
  • The cooking liquid can be blended until smooth and used as a stock. It can be a base for a soup, a sauce or simply use as a gravy to go with the ham.

Notes

Tip: In keeping with the Irish connection serve it with champ for a  delicious dish. 
Use any small pieces in a quiche or omelette. 

 

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