Bonfire Glazed Smoked Ham Hocks
Serves 6 | Glasseye Creek Bonfire BBQ Sauce
Ingredients
- 2 unsmoked pork hocks, about 1.8 kg
- 1 onion, quartered
- 2 bay leaves
- 1 cup apple juice
- ½ cup Bonfire BBQ Sauce
- 2 tbsp cider vinegar
- To serve: mustard mash and cabbage
Method
1. Season hocks lightly and smoke at 120°C for 3 hours until coloured.
2. Set in a covered deep tray with onion, bay and apple juice. Cook at 140°C for 2½–3½ hours until soft. Discard bay; brush hocks with Bonfire BBQ Sauce and vinegar.
3. Smoke uncovered 15 minutes to glaze. Pull meat off bone and serve with mustard mash and cabbage.
Sauces in this recipe
Get the good stuff for your next cook-up.
*NEW* Bonfire BBQ Sauce
$13.95 NZD
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