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
Pairs well with Survivor Pinotage.