Cooking Methods

There are several ways to cook gammon hocks, depending on the texture and flavour you're aiming for.

1. Slow-Cooked Gammon Hocks

Slow cooking is one of the best methods for gammon hocks, as it tenderises the tough connective tissues and infuses the meat with flavour.

Ingredients:

• 2 large gammon hocks
• 2 carrots, roughly chopped
• 2 onions, quartered
• 2 celery sticks, roughly chopped
• 4 garlic cloves, crushed
• 2 bay leaves
• 1 tablespoon black peppercorns
• 1 litre chicken or vegetable stock
• 500ml cider or ale (optional for added flavour)

Method:

• Place the gammon hocks in a large pot or slow cooker.
• Add the chopped vegetables, garlic, bay leaves, and peppercorns.
• Pour over the stock and cider or ale, ensuring the hocks are fully submerged.
• If using a slow cooker, cook on low for 6-8 hours, until the meat is tender and easily pulls away from the bone.
• If using an oven, preheat to 150°C (130°C fan). Cover the pot with a lid and cook for 4-5 hours, or until the meat is tender.
• Once cooked, remove the hocks and let them rest. You can serve them as is or glaze and roast them for a crispy finish.

2. Roasted Gammon Hocks

Roasting gammon hocks gives you crispy skin and tender meat with a rich, caramelised flavour.

Ingredients:

• 2 large gammon hocks
• 2 tablespoons honey or maple syrup
• 2 tablespoons Dijon mustard
• 2 tablespoons soy sauce
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika
• Sea salt and freshly ground black pepper

Method:

• Preheat the oven to 200°C (180°C fan).
• Blanch the gammon hocks if desired, then pat them dry.
• In a small bowl, mix the honey, mustard, soy sauce, vinegar, smoked paprika, salt, and pepper.
• Place the hocks on a roasting tray and brush them generously with the glaze.
• Roast in the preheated oven for 1.5-2 hours, basting with the glaze every 30 minutes, until the skin is crispy and the meat is tender.
• Let the hocks rest for 10 minutes before serving.

3. Braised Gammon Hocks

Braised hocks are perfect for creating a deep, savoury dish with melt-in-your-mouth meat.

Ingredients:

• 2 large gammon hocks
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 leek, sliced
• 1 bay leaf
• 1 sprig of thyme
• 1 litre beef or pork stock
• 250ml red wine (optional)

Method:

• Preheat the oven to 170°C (150°C fan).
• In a large, heavy-based pot, heat some oil and brown the gammon hocks on all sides. Remove and set aside.
• In the same pot, sauté the onion, garlic, carrot, and leek until softened.
• Return the hocks to

the pot and add the bay leaf, thyme, and stock. If using, pour in the red wine.

• Bring the mixture to a simmer, then cover with a lid and transfer to the preheated oven.
• Braise for 3-4 hours, or until the meat is tender and falling off the bone.
• Once cooked, remove the hocks and strain the cooking liquid to make a rich sauce. Reduce the sauce on the stove if you prefer a thicker consistency.