"Ah, the glory of pickled pork: smoked, savoury, salty and sweet," says Hugh Wennerbom. "Smoked ham hocks are ideal for this recipe because they are so unctuous, but they can be tricky to source. Kassler or leg ham pieces are good alternatives."
- 2 kg smoked ham hocks or Kassler
- 2 tbsp hot English mustard
- 2 tsp ground cloves
- 250 gm brown sugar
- 125 ml (½ cup) dry Sherry
- 2 tbsp olive oil
- 24 radishes, trimmed and halved
- Juice of ½ lemon, or to taste
- 500 gm baby green beans, trimmed
- To serve: extra-virgin olive oil
- 1Preheat oven to 150C. Rub ham hocks with mustard, dust with cloves, place in a baking dish and roast until a crust forms (40 minutes).
- 2Meanwhile, stir brown sugar and Sherry in a saucepan over low heat and simmer gently until syrupy (5-6 minutes).
- 3Increase oven to 180C. Brush a little Sherry glaze over ham and continue cooking, basting every 15 minutes, until ham is well glazed and aromatic and glaze caramelises around edges of baking dish (40-45 minutes). Thickly slice ham and arrange on a platter.
- 4Heat olive oil in a frying pan over medium-high heat, add radish and stir occasionally until lightly coloured (1-2 minutes). Season to taste and add a squeeze of lemon juice for flavour and to allow the redness of the radishes to bleed.
- 5Blanch baby green beans (2-3 minutes), add to pan with radishes and enough extra-virgin olive oil to just coat vegetables, toss to combine and serve hot or warm with thickly sliced ham.