Honey & Mustard Glazed Organic Gammon Hock

Our organic nitrate-free gammon hock is a true winter warmer, but it doesn’t always have to be cooked as a rustic stew. With a little patience and a simple glaze, this humble cut can be transformed into a show-stopping centrepiece — sticky, savoury, and full of flavour.

This recipe slow-cooks the gammon hock until it’s tender, then finishes it in the oven with a honey and mustard glaze for a caramelised, golden crust. Perfect for a family Sunday roast or as a festive alternative to larger joints.

Honey & Mustard Glazed Gammon Hock

Serves: 4
Prep time: 15 minutes
Cook time: 2.5–3 hours

Ingredients:

• 1 organic nitrate-free gammon hock (about 1–1.2kg)

• 1 onion, quartered

• 2 carrots, roughly chopped

• 2 bay leaves

• 6 black peppercorns

• A few sprigs fresh thyme (or 1 tsp dried)

• 1 litre water or organic chicken stock

For the glaze:

• 3 tbsp runny honey

• 2 tbsp wholegrain mustard

• 1 tbsp English mustard

• 1 tbsp brown sugar

• Pinch of ground cloves

Method:

1. Pre-cook the hock:
   Rinse the gammon hock under cold water. Place in a large pan, cover with water, and bring to the boil. Drain to remove excess salt.

2. Simmer gently:
   Return the hock to the pan with onion, carrots, bay leaves, peppercorns, thyme, and stock. Simmer gently for 2–2.5 hours until the meat is tender and starting to come away from the bone.

3. Preheat oven:
   Once the hock is cooked, carefully lift it from the stock (reserve the liquid for soups or sauces) and place on a baking tray. Preheat your oven to 200°C (fan 180°C).

4. Prepare the glaze:
   Mix honey, wholegrain mustard, English mustard, sugar, and ground cloves in a small bowl.

5. Glaze and roast:
   Score the skin of the hock in a criss-cross pattern, then brush over half the glaze. Roast for 15 minutes, then brush with the remaining glaze and roast for another 10–15 minutes, until golden and sticky.

6. Serve:
   Rest briefly, then carve or pull into chunks. Delicious served with roasted root vegetables, mash, or even as a festive centrepiece with spiced red cabbage.

Why This Recipe Works

The long simmer makes the gammon hock beautifully tender, while finishing it with a sweet-savoury glaze adds extra flavour and a gorgeous golden finish. As it’s made with organic nitrate-free pork, you can enjoy it knowing it’s been produced to the highest standards — wholesome, natural, and delicious.