Beer Glazed Ham Hock Recipe

Cooking Directions

• STEP 1.Preheat the oven to 160°C. Season the ham hocks with salt and pepper.
• STEP 2.Heat a large oven-safe pot or Dutch oven over medium-high heat. Add the ham hocks and sear them on all sides until browned. Remove the hocks from the pot and set aside.
• STEP 3.In the same pot, add the onions, carrots, celery, and garlic. Cook until the vegetables are softened and fragrant, about 5 minutes.
• STEP 4.Pour in the beer and deglaze the pot, scraping up any browned bits from the bottom. Add the ham hocks back to the pot and bring the liquid to a simmer.
• STEP 5.Cover the pot with a lid and transfer it to the preheated oven. Braise the ham hocks for 2-3 hours, or until they are tender and easily pull apart with a fork.
• STEP 6.While the ham hocks are braising, prepare the glaze. In a small saucepan, combine the beer, brown sugar, mustard, Worcestershire sauce, and spices. Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes, or until the glaze has thickened slightly.
• STEP 7.Remove the pot from the oven and transfer the ham hocks to a baking dish. Brush the glaze over the ham hocks, reserving some for serving.
• STEP 8.Place the ham hocks under the broiler for 5-7 minutes, or until the glaze is caramelized and bubbly.
• STEP 9.Serve the beer glazed ham hocks with mashed potatoes, roasted vegetables, and the remaining glaze on the side.

Cooking Tips

• If you can't find ham hocks, you can substitute them with pork shanks or pork knuckles.
• For a smokier flavor, you can add a few drops of liquid smoke to the glaze.
• Make sure to baste the ham hocks with the glaze every 10-15 minutes while they are under the broiler.

Storage and Serving

• Leftover beer glazed ham hocks can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, gently warm the ham hocks in a pot over low heat until heated through.
• Serve the ham hocks with mashed potatoes, roasted vegetables, and the reserved glaze.