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Roasted Pork Hock Recipe

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This recipe for Roasted Pork Hock is from Good Recipies, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/3 c sugar
½ c. sea salt flakes
Pork hock (8 lbs.)
2 bay leaves
Thyme sticks
1 T rosemary
caraway
4 lg potatoes
6 celeries
2 leeks
4 lg. carrots
2 onions
1 clove of garlic
2 apples
2 beers
3 T white wine vinegar
1 T. Dijon mustard
Directions:
Directions:
Take all the spices for the glaze and toast them in a frying pan until they begin to release their fragrance. Grind using a pestle and mortar, then tip into a food processor with the sugar and blitz everything together to make a spice mix. Tip two-thirds of the mix (reserving the rest in a sealed plastic container) into a large pan with the salt and 5 litres of water and bring to the boil, then turn off the heat. When the mix has cooled, pour it over the ham and leave in the fridge to brine for 24 hrs.

In the morning:
Preheat 450F 30 minutes. Wash pork, pat, add water to roast pan with pieces of onion below pork and rub garlic, rosemary, thyme, bay leaves and place in slots.
Turn down heat until 225F and figure on about 1.5 hours per pound for it to be done.
Uncover and turn up heat again for next 30 minutes adding mustard and vinegar stirred together. Baste it so it will shine.
3 T white wine vinegar
1 TDijon mustard
Number Of Servings:
Number Of Servings:
10+

 

 

 

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