Festive Pomegranate Molasses & Clementine Ham Hocks

Anna’s Family Kitchen shares her perfect Christmas Ham recipe…

Ideal for Boxing Day (or just to have in the fridge to pick at over Christmas). We managed to devour a whole ham hock in 5 minutes when it came out of the oven!! I prefer cooking Ham Hocks to a whole Ham – their flavour is amazing yet they’re relatively cheap (about £4 each). The glaze is made from the juices of clementines (yes I’m using them in everything at the moment!) brown sugar and belazu Pomegranate Molasses. The Ham Hocks need to be soaked to remove the saltiness overnight and take nearly 4 hours in the oven so you need to be home for that amount of time. Otherwise this recipe requires minimal effort. The hams steam cook for 3 hours under foil with bay, star anise and the clementines – your kitchen will smell amazing! They’re finished off uncovered with the pomegranate glaze
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 and 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 and pomegranate molasses in a pan and warm until the sugar melts.
Remove the tray from the oven. Squeeze the juices from the clementine halves into the pan with the sugar and molasses and 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 and return to the oven for 30 minutes uncovered. Half way through turn the hams and spoon over the remaining glaze.

Related Posts

Leave a Reply

Latest Stories

Search stories and listings by typing keyword and hit enter to begin searching.