Chef Doug's Whole Ham Hock Recipe

Chef Doug's Whole Ham Hock Recipe

Savoury and sweet braised whole ham hock by Chef Doug - with a Feather & Bone twist.

You've feasted on it all February. It is the lower part of the hog’s hind leg. It is meaty, fatty, juicy - bloody delicious. It is a big portion - we don’t care if you don’t share. It is the 𝐇𝐀𝐌 𝐇𝐎𝐂𝐊 or locally also known as pork knuckle here in Hong Kong. Chef Doug says slow-cooking or braising is the way to go for 8 - 12 hours long. One of those dishes you start in the morning, have delightful meaty aromas fill your home, building anticipation to a wonderful end-of-weekend meal. ’Tis worth it friends, we’ve tried, we loved and we recommend. Everything you need for this creation is right here below, available in our shops and online. Enjoy!

Main ingredients

2 smoked ham hocks

Spices ingredients 

10g sea salt
10g cumin seed
10g fennel seed
10g coriander seed
15g star anise
15g juniper berries
2g cloves
5g black peppercorns
3g ground ginger
3g ground cumin
3g five spice
20g fresh ginger
5 cloves garlic
100g tomato purée

Vegetables

10 ripe vine tomatoes
2 large carrots
2 white onions
2 sticks celery
2 bulbs fennel
1 leek
100g sunflower oil
400g chopped tomato (1 tin)

Method

1. Prepare the ham hocks

The day before you plan to cook the ham hocks, ensure you soak them in cold water overnight to remove any extra salt in the meat.

2. Prepare the spices

Firstly, grind the dry spices in a food processor or with a pestle and mortar. Then add in ginger and garlic, gradually working it into a rough paste.

3. Prepare the vegetables

Meanwhile, thoroughly wash the vegetables then cut them into 2-3cm pieces. After, set aside a large frying pan over medium heat, add in the oil and vegetables and cook until they are golden brown.

4. Toast the spices

Turn down the heat then add in the spice paste, gently heat up the vegetables slowly for 5 minutes - be careful not to catch the bottom of the pan.

5. Braise the ham hocks and in the oven

Add in the ham hocks and cover with water. Turn it up to high heat and bring to a simmer. Following this step, pre-heat the oven to 120°C. Cover the pan with a lid or tin foil and bake the ham hocks for 6 - 8 hours. Roast until the meat falls off the bone. The time will vary depending on the type of oven.

5. Leave to rest

Remove the ham hocks from the oven and leave them to cool for 30 minutes before taking the meat out of the stock. This step is key to avoid them drying out! When the timer is up, you're all ready to slice, serve and enjoy.

* FAB Tip:

Any leftover ham hock stock goes beautifully in homemade soup.

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