RIDDIM HAM HOCKS

RIDDIM HAM HOCKS Slow-cooked ham hocks in a rich Caribbean jerk sauce.

3 hours 30 minutes Serves: 4 Ideal for buns, bowls, salads, tacos and wraps. Ingredients

• 4 pork ham hocks

• Olive oil (for brushing and finishing)

• 1 clementine (juice only)

• 3 tbsp Nimi Nosh Jerk seasoning

• 3 tbsp runny honey

• 3 tbsp red wine vinegar

• 3 tbsp spicy rum

• 3 tbsp ground allspice
  

  Method
  

  1. Soak the Ham Hocks

  Soak overnight in cold water. Drain and pat dry.
  

  2. Preheat

  Preheat oven to 180°C (350°F).
  

  3. Prepare Marinade

  Mix jerk seasoning, honey, red wine vinegar, spicy rum, and allspice.
  

  4. Roast

  Brush ham hocks with olive oil, coat with marinade, cover with foil and roast for 31⁄2 hours, turning and basting regularly. Remove foil for the last 45 minutes to caramelise.
  

  5. Shred & Finish

  Cool slightly, shred meat, discard bones and excess fat. Drizzle with olive oil and squeeze over fresh clementine juice.

  Store in an airtight container in the fridge for up to 2 weeks.