Honey Glazed Ham Hock with Green Cabbage
Intermed..
This is an adaptation of the classic Irish dish of bacon and cabbage, it’s a great low cost main course that would satisfy a family of four. Braising the ham slowly makes the meat beautifully tender. Honey and mustard together are fabulous. Created by Derry Clarke head chef and owner of Michelin Star restaurant L’ecrivain
PREP IN
425 MIN
COOK IN
115 MIN
SERVE
4
Honey Glazed Ham Hock with Green Cabbage
Intermed..
PREP IN
425 MIN
COOK IN
115 MIN
SERVE
4
Introduction
This is an adaptation of the classic Irish dish of bacon and cabbage, it’s a great low cost main course that would satisfy a family of four. Braising the ham slowly makes the meat beautifully tender. Honey and mustard together are fabulous. Created by Derry Clarke head chef and owner of Micheli
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Ingredients
- 4 ham hocks
- 1 carrot, peeled and chopped
- 2 sticks celery, chopped
- 1 onion, chopped
- 4 bay leaves
- 1 sprig thyme
- 1 sprig rosemary
- 50g English mustard
- 150ml honey
- 50g brown sugar
- 1 tbsp cloves
- 1 large head green cabbage (shredded)
- 2 tbsp grain mustard
- 100ml cream
Method
- 1. Soak the ham hocks overnight in water to remove excess salt.
- 2. Strain, cover with water and bring to boil.
- 3. Strain again and add enough fresh water to cover the hocks.
- 4. Add the carrot, celery, onion, bay leaves, thyme and rosemary and simmer very gently for 1 ½ hours.
- 5. To check whether the ham hock is cooked, look for the little bone at the end of the hock; if you can remove this bone easily, the hock is cooked.
- 6. Remove the ham from the cooking broth, strain the broth and retain.
- 7. Remove the outer skin from the ham.
- 8. Brush with the mustard, honey and sugar and stud with cloves.
- 9. Bake in a preheated oven at 160C for 10 minutes, until golden (baste once or twice while cooking).
- 10. Using some of the cooking broth, boil the cabbage until tender.
- 11. In a small pit, simmer a little of the cooking liquid with the grain mustard and cream. Season lightly and serve with the ham hock and cabbage.
