Instructions

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.