Hot Smoked Cider Glazed Ham Hock

Method

Brine:

Stir all the brine ingredients together in a large, clean container until the salt has dissolved.

Add the ham hocks, ensuring they are completely submerged in the brine.

Cover the container and refrigerate for 2 weeks.

Smoke:

After 2 weeks, remove the hocks from the brine and rinse briefly under cold water. Discard the brine or save the spices for poaching.

Gently hot smoke the hocks for 30-45 minutes, depending on how smoky you want them. (A hot smoker works best, but you can improvise using a steamer or pan with a lid.)

Once smoked, the hocks are ready to be poached.

Poach:

Peel and roughly chop the vegetables, then place them in a large, heavy-based pan with the smoked hocks and spices.

Cover with cold water and add extra water if needed to prevent topping up during cooking.

Bring the pan to a boil, then reduce to a gentle simmer for 3.5 to 4 hours, until the meat just starts to fall away from the bone. Stir gently, especially in the last hour, to prevent the meat from falling apart.

Glaze:

In a separate pan, bring the glaze ingredients to a boil and reduce to a loose syrup consistency. Be careful not to burn the sides of the pan to avoid bitterness.

Preheat the oven to 170°C.

To Finish:

Once poached, carefully remove the ham from the pan (save the stock for later recipes). Allow the ham to cool slightly before handling.

For roasting, create a trivet of vegetables (carrots, onions, celery, and herbs) in the roasting tray and place the ham on top.

Score the skin of the ham carefully with a sharp knife, making sure not to cut into the meat. Optionally, stud with a few cloves for decoration.

Lightly brush the ham with the glaze, reserving some for later glazing.

Roast for 20 minutes, glaze again, and return to the oven for 10-minute bursts. Repeat this 3-4 more times, glazing each time until the ham is sticky and caramelised.

Let the ham rest for at least 20 minutes before serving. Tear it apart using forks and serve with the pan juices and a squeeze of fresh orange if desired.