- 2 Ham Hocks, rind removed
- 1 tsp All Spice
- 4 clementines halved
- 6 star anise
- 4 bay leaves
- 4 tbsp pomegranate molasses
- 3 tbsp brown sugar
Remove the rind if it hasn’t already been done for you. Place the Ham Hocks in a large pan or bowl & cover with water. Leave overnight.
Remove the ham hocks and dry with kitchen towel. Place them in a roasting tray and sprinkle with the All Spice, salt and pepper.
Surround the hams with the clementines, bay and star anise.
Pour in 200ml water, cover tightly with foil and put in an oven at 160 degrees for 3 hours.
Combine the sugar & molasses in a pan & warm until the sugar melts.
Remove the tray from the oven. Squeeze the juices from the clementines into the pan with the sugar & molasses. Combine to make a glaze.
Turn the oven up to 180. Pour the water out of the tray. Spoon half the glaze over the ham hocks & return to the oven for 30 mins uncovered. Half way through turn the hams and spoon over the remaining glaze.