- ham hock joint
- celery, chopped
- fresh thyme
- star anise
- mustard seeds
- fennel seeds
- black peppercorns, crushed
- onions, chopped
- sweet cider
- cold water
Place the chopped onions, sliced carrots, celery in a crockpot. Place the hock on top and sprinkle over the herbs and spices. Pour over the cider. Cover with cold water.
Bring to the heat and skim off any foam or impurities that may emerge. Leave to cook.
After 3 hours, the meat should be falling off the bone. Remove the pot from the heat and leave to rest and cool down.
Lift the hock out of the pan using the bone. The leftover liquid can be used as a stock in sauces, a base for soup or reduce to make a sauce to pour over the cooked hock. Trim away the fat and pull the two bones away from the meat. Remove any pockets of gristle.
Serve sliced with fresh parsley and mint, capers and some boiled or mashed potatoes.