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Cover - Baked Honey, Whiskey & Mustard Ham Hocks with Champ & Buttery Savoy Cabbage

Baked Honey, Whiskey & Mustard Ham Hocks with Champ & Buttery Savoy Cabbage

240 mins
1572 cals per serving
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Donal's Notes

For a slightly more modern twist on bacon and cabbage – you’ll need to ask your butcher for ham hocks, look for ones on the smaller size but it’s well worth searching them out – they’re like individual Christmas hams that you can have at any time of the year! Any leftovers are great in sandwiches the next day too.

Ingredients

2.5kg ham
2.5kg ham
rapeseed oil
rapeseed oil
mustard powder
mustard powder
allspice
allspice
bottle Artisan dry cider
bottle Artisan dry cider
oranges
oranges
bay leafs
bay leafs
garlic
garlic
Irish whiskey
Irish whiskey
Dijon mustard
Dijon mustard
honey
honey
soft light brown sugar
soft light brown sugar
double cream
double cream
wholegrain mustard
wholegrain mustard
sea salt
sea salt
ground black pepper
ground black pepper
potatoes
potatoes
butter
butter
milk
milk
spring onions
spring onions
white pepper
white pepper
savoy cabbage
savoy cabbage
chicken stock
chicken stock
unsalted butter
unsalted butter
lemon
lemon

Equipment

Small bowl
Small bowl
Large, high sided roasting tin
Large, high sided roasting tin
Tin foil
Tin foil
Pastry brush
Pastry brush
Large saucepan
Large saucepan
Potato masher
Potato masher
Frying pan
Frying pan
Spoon
Spoon

Method

1

Preheat the oven to 160°C/140°C fan

2

In a small bowl, mix together the oil, mustard powder and allspice with some salt and pepper and rub this into the ham hocks. Put them into a deep sided roasting tin and pour in the dry cider and orange juice. Add the bay leaves and garlic halves then cover the tin with foil and transfer to the oven to roast for 3 hours.

3

Mix the Irish Whiskey, Dijon mustard, honey and sugar together in a bowl and brush half of this mix all over the hocks. Return to the oven for 20 - 25 minutes, turning and brushing with the remaining mix every 5 mins until the hocks are golden and sticky.

4

For the sauce, heat the reserved cooking liquor with the double cream and wholegrain mustard. Set aside until ready to serve.

5

For the champ, add the potato chunks to a pot of cold, salted water, cover, place over a high heat and bring to the boil, before reducing the heat and simmering until the potatoes are tender. When cooked, drain the potatoes and allow them to steam for 10 minutes.

6

Whilst the potatoes steam, add the butter, milk and double cream to a pot and allow the butter to melt over a low heat. Using a potato ricer, rice the potatoes in on top of the milk mixture - if you don’t have a ricer simply use a potato masher - and stir to combine.

7

Add in the spring onions and season to taste with sea salt and ground white pepper, stirring again to combine. Set aside until ready to serve.

8

Whilst the ham hocks are roasting in the oven, prepare the cabbage. Place a large, ovenproof frying pan over a medium high heat and add the groundnut oil. Fry the cabbage quarters for 1-2 minutes on each cut side - or until golden brown - you may need to do this in batches depending upon the size of your frying pan.

9

When all the cabbage is fried, nestle each quarter back into the frying pan and season with salt and pepper. Place the whole frying pan into the oven for 15 minutes.

10

Remove the pan from the oven and place back over a medium high heat. Add the stock, garlic and butter and begin to swirl the pan around - remembering the pan has been in the oven and the handle will be hot! - until the butter has mixed into the stock. Baste the cabbage with this sauce, cooking until the liquid has reduced by half.

11

Place the cabbage into a serving dish and pour the remaining buttery sauce over the cabbage. Add a squeeze of fresh lemon juice to finish.

12

Reheat the champ mash and cider sauce.

13

Serve the cabbage with the mash, the hot golden ham hocks and finish with the creamy cider sauce.

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