- 4 large fresh or smoked pork / ham hocks
- 1 tablespoon salt (less if using smoked hocks)
- 1 bay leaf
- 6 peppercorns
- 2 juniper berries
- 1 large carrot, peeled
- 1 large onion, peeeled and quartered
- 1 parsnip, peeled
- 1 stickcelery
- 2 cloves garlic, crushed
- 1 tbsp. fresh parsley, chopped
- 1 teaspoon caraway seeds (optional)
- 1 can beer
- 2 to 4 tablespoons honey
- 2 tablespoons cooking liquid
Rinse and place hocks in a large cooking pot with a lid. Add enough water to cover and be over the hocks by a couple of inches. Bring to the boil, skimming off any foam that rises to the surface.
Add salt, bay leaf, peppercorns, juniper berries (if using), carrot, onion, parsnip, celery, garlic, parsley and caraway (if using), and bring back to the boil. Reduce heat to a simmer, cover and cook 2 to 3 hours or until meat is almost falling off the bones.
Heat oven to 190°C – Gas 5. Remove hocks from pan and transfer to a baking tin with sides that just accommodate the meat. You want them to be almost touching. In a small saucepan, add beer and honey and a few tablespoons cooking liquid. Heat until honey has dissolved. Pour mixture over ham hocks and bake 30-45 minutes, basting occasionally, until meat is completely tender and glazed.