Wealden Times | WT213 | November 2019 | Gift supplement inside
Wealden Times - The lifestyle magazine for the Weald
Wealden Times - The lifestyle magazine for the Weald
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Irresistible Boxing Day Dish:<br />
Festive Pomegranate Molasses<br />
& Clementine Ham Hocks<br />
Preparation time: Overnight<br />
Cooking time: 3-4 hours Serves 4-6<br />
Perfect for Boxing Day (or just to have in the fridge to<br />
pick at over Christmas). I prefer cooking ham hocks to a<br />
whole ham – their flavour is amazing, yet they’re relatively<br />
cheap (about £4 each). The glaze is made from the juices<br />
of clementines, brown sugar and Belazu Pomegranate<br />
Molasses. The ham hocks need to be soaked to remove<br />
the saltiness overnight and take nearly 4 hours in the<br />
oven, so you need to be home for that amount of time.<br />
Otherwise this recipe requires minimal effort. The hams<br />
steam cook for 3 hours under foil with bay, star anise and<br />
the clementines – your kitchen will smell amazing! They’re<br />
finished off uncovered with the pomegranate glaze.<br />
• 2 ham hocks,<br />
rind removed<br />
• 1 tsp allspice<br />
• 4 clementines, halved<br />
• 6 star anise<br />
• 4 bay leaves<br />
• 4 tbsp pomegranate<br />
molasses<br />
• 3 tbsp brown sugar<br />
1. Remove the rind if it hasn’t already been done<br />
for you. Place the ham hocks in a large pan or<br />
bowl and cover with water. Leave overnight.<br />
2. Remove the ham hocks and dry with kitchen<br />
towel. Place them in a roasting tray and<br />
sprinkle with the allspice, salt and pepper.<br />
3. Surround the hams with the clementines, bay and star anise.<br />
4. Pour in 200ml water, cover tightly with foil<br />
and put in an oven at 160°C for 3 hours.<br />
5. Combine the sugar and pomegranate molasses<br />
in a pan and warm until the sugar melts.<br />
6. Remove the tray from the oven. Squeeze the juices<br />
from the clementine halves into the pan with the<br />
sugar and molasses and combine to make a glaze.<br />
7. Turn the oven up to 180°C. Pour the water out of the<br />
tray. Spoon half the glaze over the ham hocks and return<br />
to the oven for 30 minutes uncovered. Half way through<br />
turn the hams and spoon over the remaining glaze. <br />
wealdentimes.co.uk<br />
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