Braised Ham Hock with Maple Mustard Glaze

Braised ham hock with a sticky maple mustard glaze, pulled into tender pieces and served in a white enamel tray lined with paper.

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Braised Ham Hock with Maple Mustard Glaze

Ham hock braised with cider and warm spices until fall-apart tender, then finished with a sticky maple, mustard and bourbon glaze in the oven or air fryer. Slow cooker, stove and oven instructions, plus an easy gravy made from the braising liquid.

Prep Time20

Cook Time8 15

Soaking2

Total Time10 35

Course: Main Course

Keyword: braised ham hock, gammon hock, ham hock recipe, slow cooker ham hock

Servings: - 6

Calories: 533kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

Ingredients

For the braise

2 large ham hocks (= gammon hocks), about 2¾–3¼ lb (1.2–1.5kg) each, smoked or unsmoked
2 large carrots peeled
1 large onion halved
2 stalks celery
3 cloves garlic roughly chopped
8 whole cloves
6 allspice berries
2 tsp black peppercorns
2 bay leaves
4 cups (1 liter) cider (= unsweetened cloudy apple juice) or low-sodium chicken stock
water as needed, to almost cover

For the gravy

1 cup (250ml) braising liquid plus the cooked carrots, onion and celery
½ cup (125ml) hot water
1 tbsp cornstarch (= cornflour), mixed with 2 tbsp cold water

For the glaze

3 tbsp whole grain mustard (= grainy mustard)
3 tbsp maple syrup
3 tbsp light brown sugar
1 tbsp apple cider vinegar
1 tbsp bourbon optional

Instructions

Soak and rinse

Put the hocks in a large bowl or pot, cover with cold water and soak in the fridge to draw out some of the salt. Allow 2 hours for a mild supermarket hock, or overnight for a smoked or traditionally cured butcher's hock.
2 large ham hocks
Drain, rinse under cold running water and pat dry.

Braise until tender

Put the hocks in your slow cooker, a large Dutch oven or a large pot. Tuck the carrots, onion, celery and garlic around them and add the allspice, cloves, peppercorns and bay leaves.
2 large carrots, 1 large onion, 2 stalks celery , 6 allspice berries, 8 whole cloves, 2 tsp black peppercorns, 2 bay leaves, 3 cloves garlic
Pour in the cider or stock, then add enough cold water to almost cover the hocks.
4 cups (1 liter) cider, water
Slow cooker: Cover and cook on low for 8 hours or on high for at least 6 hours.
Stove: Bring to a boil and skim off any foam. Reduce to the lowest possible simmer, cover and cook for 2½–3 hours, turning the hocks once and topping up with hot water if needed.
Oven: Bring to a simmer on the stove, cover with a tight-fitting lid and cook at 325°F (160°C) for 3–3½ hours.
The hocks are ready when the meat has shrunk back from the bone and a fork slides in with no resistance.

Remove the rind

Carefully lift the hocks onto a tray using a slotted spoon and tongs. Let cool for 10–15 minutes, or until you can handle them comfortably.
Peel away the rind with your fingers or a small knife, leaving a thin layer of fat on the meat for the glaze to cling to.

Make the gravy

Strain the braising liquid into a jug. Discard the bay leaves and whole spices.
Blend the soft carrots, onion and celery with the braising liquid and hot water using an immersion blender.
1 cup (250ml) braising liquid, ½ cup (125ml) hot water
Pour into a saucepan and bring to a simmer. Whisk in the cornstarch slurry and simmer for 2–3 minutes, or until the gravy coats the back of a spoon.
1 tbsp cornstarch
Taste before seasoning – it is unlikely to need salt. If it tastes too salty, thin it with water or a splash of cream.

Glaze and finish

Put the mustard, maple syrup, brown sugar and vinegar in a small saucepan. Simmer over low heat for 3–5 minutes, until syrupy, then take off the heat and stir in the bourbon.
3 tbsp whole grain mustard, 3 tbsp maple syrup, 3 tbsp light brown sugar, 1 tbsp apple cider vinegar, 1 tbsp bourbon
Sit the hocks on a lined tray or in the air fryer basket and brush generously with the glaze.
Oven: Roast at 425°F (220°C) for 10–15 minutes, brushing with more glaze halfway through.
Air fryer: Cook at 400°F (200°C) for 8–10 minutes, brushing with more glaze halfway through.
The hocks are done when they are dark, glossy and just catching at the edges. Rest for 5 minutes, then serve whole or pulled into large pieces, with the gravy.

Notes

Which hock to buy: This recipe is written for a cured hock, smoked or unsmoked. In the UK ask for a gammon hock or ham shank. A fresh, uncured pork hock also works – skip the soak and season the braising liquid with salt. Note that hocks come from both the back legs and the front legs. The back (hind) hocks sit just below the ham and tend to be bigger and meatier. The front ones sit below the shoulder and are a little smaller. Both cook in the same way but smaller ones may need less time.
Never let it boil hard: A bare simmer keeps the meat tender. The slow cooker does this for you. Keep covered!
Mind the salt: Use low-sodium stock and taste the gravy before adding any salt.
Line the tray: The glaze sets like toffee, so line the tray or air fryer basket with parchment paper (baking paper).
Make ahead: Braise the hocks up to 2 days ahead and keep them whole in the fridge with a little of the liquid. Bring to a simmer to warm through before adding the glaze.
Storage: Keep leftover meat and gravy in separate airtight containers in the fridge for up to 3 days, or freeze the pulled meat with a spoonful of stock for up to 3 months.
Save the liquid: The leftover braising liquid is a rich ham stock for soup, beans or lentils.
Save the jelly: Chill the leftover braising liquid overnight. The fat sets on top and lifts off easily, leaving a jellied ham stock underneath. Use it for soup, beans or gravy – or simmer it down by half and use it to set a ham hock terrine with the leftover meat.
Braising time by hock size (a guide only – the hock is ready when the meat pulls back from the bone and a fork slides in easily):

Hock size (each)	Stove	Oven 325°F (160°C)	Slow cooker
Small, 1–1½ lb (450–700g)	1½–2 hours	2–2½ hours	5–6 hours low or 3–4 high
Medium, 1½–2¼ lb (700g–1kg)	2–2½ hours	2½–3 hours	6–7 hours low or 4–5 high
Large, 2¾–3¼ lb (1.2–1.5kg)	2½–3 hours	3–3½ hours	8 hours low or 6 high

Nutrition