Preparation: Rinse the ham hock under cold water to remove excess curing salt.
Boiling Method:
Place the hock in a large pot, cover with water, and add vegetables like onion, carrots, and celery, along with bay leaves and peppercorns for enhanced flavour.
Bring to a boil, then reduce the heat and simmer gently for 2.5-3 hours, or until the meat is tender and falling off the bone.
Roasting Method (Optional):
After boiling, remove the hock and pat it dry.
Score the skin and apply a glaze (e.g., honey or mustard).
Roast in a preheated oven at 200C (180C fan/gas mark 6) for 20-30 minutes until golden and caramelised.
Serving: Rest for 10 minutes before carving or shredding for your dish.

Store below 3°C

Chippenham Unit
The Black Farmer, Unit 10, Bumpers Farm Enterprise, Vincients Road, Chippenham, SN14 6QA

Brixton Store
The Black Farmer Brixton Farmshop. 25-27 Market Row, London SW9 8LD

White City StoreUnit 1, 2 Television Centre, 101 Wood Lane, White City, W12 7FR