Bonfire Glazed Smoked Ham Hocks (GF)
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: mash made with gluten-free mustard 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.
Gluten-free preparation
Use products labelled gluten free and prevent cross-contact during preparation and cooking.
Sauces in this recipe
Get the good stuff for your next cook-up.
*NEW* Bonfire BBQ Sauce
$13.95 NZD
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