To Baste:

1,3 kg smoked ham hock

6 cups hot water

15 ml Chicken Stock Powder

3 bay leaves

2 large onions (roughly cut)

6 black peppercorns

Sticky Marinade (sweet)


Adjust the oven rack two shelves below the middle and preheat to 160°C.

Combine the ham, water, chicken stock powder, bay leaves, onions and peppercorns in a pot. Place over medium heat and bring to a simmer. Cover tightly.

Cook in the oven or on top of the stove for about 2½ hours, until the meat is tender.

Cool and store the hock in the cooking liquid until ready to use. The braised hock will keep refrigerated for up to 3 days. Discard the cooking liquid. Gently remove the rubbery skin with a sharp knife. Be careful not to pull any of the meat away.

To glaze in the oven:

Position the oven shelf one slot below the middle position.

Preheat the oven to 200°C.

Place meat on a rack in a roasting pan and coat with marinade. Bake for ± 20 minutes while basting with more marinade from time to time.

Serve with (baby-cabbage-ribbons-with-parsley)

Cooks in:  2½ hours

Serves:  4

Difficulty: Moderate

Pairs well with Survivor Pinotage.


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