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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.