Spiced Ham Hock

If you're looking for inspiration to turn up the heat, why not try your hand at this delicious recipe.

Chef: Stefan Hogan
Serves: 4
Prep & Cooking Time: Overnight soak + 3 .5 hours


4 smoked ham hocks

150ml red wine

900ml chicken stock

2 shallots, sliced

½ carrot, sliced

½ leek, sliced

1 bay leaf

2 cloves

2 star anise

1 mandarin, peel only

1 Cinnamon stick

Pinch nutmeg

5 cardamom pods

4 juniper berries

1 lemongrass stick

To garnish

Grilled spring onions, brushed with sesame oil

Goji berries


Place ham hocks in a large container of water and soak overnight in the fridge – this will draw out any excess salt.

Place all the ingredients in a pot and bring to the boil, add the hocks. If necessary, add more water to cover. Place a wet piece of grease-proof paper and secure with foil. Place in a pre-heated oven set at 140°C and cook for 3 hours. 

Remove the hocks from the liquid and strain through a fine sieve. Place the sauce over a low flame to reduce. When reduced by half, add the ham hocks and continue to reduce until sauce is thick and glossy. Glaze the hocks and serve immediately, garnished with the grilled spring onions and goji berries.