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Wealden Times | WT213 | November 2019 | Gift supplement inside

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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 />

134

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