This recipe deviates slightly from the traditional German Eisbein which has a crispy, fatty outside. I like to finish mine off by leaving on the skin and glazing it with honey and mustard. This dish is a winter winner, served with creamy mashed potatoes and a fresh coleslaw salad to cut through the richness of the pork.
ham hocks (I prepare one for two people to share, but it's your choice)
1 onion, halved
2 carrots, roughly chopped
5 black peppercorns
2 bay leaves
Put the pork into a vessel that is large enough for you to cover all the meat with water.
Add the onion, carrots, pepper and bay leaves the pork and fill your cooking vessel with water.
Turn up the heat and allow it to come to a gentle simmer.
Let it simmer away for two to three hours.
Take the hocks out of the liquid and let it stand to dry.
In the meantime, preheat your oven to 220℃.
For the glaze:
50ml honey
50ml Dijon mustard
50ml melted butter
Add the ingredients to a small mixing bowl or cup and whisk to blend together.
Place the hocks into a roasting dish and brush the glaze all over it.
Roast in the oven, glazing once or twice more, until beautifully browned and crispy.
Serve with mashed potato and a fresh coleslaw salad.
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