Jerk Ham Hocks
ingredients
For the marinade
- 2 shallots, peeled & root removed
- ½ small bunch thyme, roughly chopped
- 2 bay leaves
- 1 lime, zested & juiced
- 2 scotch bonnet chillies
- 1 heaped tbsp honey
- 2 clementines, zested & juiced
- ½ small bulb of garlic, peeled
- 1 tsp aground allspice
- ½ tsp cracked black pepper
- 1 tbsp red wine vinegar
- 1 tbsp rapeseed oil
For the ham hocks
- 2 unsmoked ham hocks, soaked in fresh water for 24 hours in the fridge
- 2 clementines, juiced
nutrition facts
Per average serving:of an adult’s Reference intake (8400kj / 2000kcal).
method
For the marinade
1. Blitz all the ingredients in a blender to make a smooth marinade.
For the hock
2. Preheat oven to 170°C.
3. Remove the soaked hocks and pat dry, removing as much excess moisture as possible. Rub liberally with the Jerk marinade and place into a tight fitting roasting tray with any excess marinade.
4. Cover with a sheet of baking parchment and wrap tightly with a double layer of foil. Place into the oven 3.5-4 hours (rotating and basting several times during cooking). Cook thoroughly until very tender and falling off the bone.
5. Remove the foil and return the tray to the oven for another 20 minutes until caramelised. Remove, rest and shred the hock from the bone. Finish with the juice of the remaining clementines.
6. Serve with roast potatoes or for a healthier option, try steamed new potatoes and a crisp salad or slaw.
Important information
*Allergen information is compiled using data obtained from the manufacturer of products we have used. If you decide to use a different product there may be a different allergen declaration, so please check the labels of all the ingredients you purchase to make this recipe. This information is for guidance only.
Nutritional information has been compiled by Registered Nutritionists using an industry standard software system (FDH Saffron). Please bear in mind that the nutrition will change depending on the products that you use to make this recipe. This information is for guidance only.