Pulled Ham Hock with Cider, Mustard & Black Onion Seed Sauce

Serves: 10

Ingredients

• 3kg ham hocks (yields 850g)
• 1 tsp garlic, chopped
• 1 tsp cracked black pepper
• 2 bay leaves
• 1 large onion, cut in quarters
• 750ml water
• 20ml rapeseed oil
• 100g onions, finely diced
• 2 tsp black onion seeds
• 400ml cider
• 2 tsp whole grain mustard
• 500ml Millac Gold Double
• 2 tbsp lemon juice
• White pepper and salt to season

Method

Cover the ham hocks with water and soak overnight.

Preheat the oven to 160°C.

Remove the ham hocks and rinse off with clean water. Place into a roasting tray with the chopped garlic, cracked black pepper, bay leaves, quartered onion and water, then cover tighly with foil.

Place in the oven and cook for 4 hours.

Carefully remove the foil then twist and pull out the small bone from the hock. If the hock is cooked the bone will come out cleanly. Drain off the stock and put aside, then remove any excess fat.

Place the hocks on a chopping board and with two forks shred the meat off the bone and put aside.

Pour the rapeseed oil into a thick bottomed pan, add the diced onion and black onion seeds and sweat until soft. Add the cider and wholegrain mustard and reduce by half.

Add the Millac Gold Double and lemon juice and simmer until the sauce has reached the correct consistency (coats the back of spoon). Correct the seasoning with salt and pepper.

Place the pulled ham hock on a plate and spoon over the reduction.