A smoked gammon hock is a versatile ingredient that can be prepared in various ways, offering an array of delightful textures and tastes. Here are some methods for cooking a smoked gammon hock:

1. Boiling/Simmering:
   • Place the gammon hock in a large pot and cover it with cold water.
   • Bring the water to the boil, then reduce the heat to a simmer.
   • You can add aromatic vegetables like onions, carrots, and celery, along with herbs such as bay leaves or thyme to enhance the flavour.
   • Allow to simmer for a few hours until the meat is tender and easily pulls away from the bone.
2. Slow Cooking:
   • This method ensures the meat becomes tender and retains its moisture.
   • Place the hock in a slow cooker, add your preferred liquids (like stock, cider, or water) and seasonings, and cook on a low setting for several hours.
3. Roasting:
   • First, it's beneficial to simmer the hock as mentioned above.
   • Once pre-cooked, place the hock in a roasting tin and roast in a preheated oven until the exterior becomes golden and slightly crispy. Baste occasionally to keep it moist.
4. Pressure Cooking:
   • Using a pressure cooker can speed up the cooking process while still ensuring a tender result.
   • Place the gammon hock, liquid (like stock or water), and any desired seasonings in the pressure cooker and cook according to the cooker's instructions.
5. Braising:
   • This involves both searing and simmering the meat in liquid.
   • Sear the hock first in a hot pan with a bit of oil, then add liquid, bring to a simmer, cover, and let it cook until tender.
6. Grilling/Barbecuing:
   • Like roasting, it's preferable to pre-cook the hock by simmering.
   • Finish it off on the grill to get a smoky charred exterior. Be sure to turn it regularly to avoid burning.
7. Pulled Gammon:
   • After any of the above methods where the meat becomes tender (like boiling or slow cooking), you can pull the meat apart using forks. It's then ready to be added to dishes like salads, sandwiches, or pies.