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Did You Know?

Thursday, 8 January 2015  |  Sue Ambrose

A ham hock is a really economical cut of meat to cook.

Once cooked, it will last a few days in the fridge or as a part of a cold feast.

2 Ambrose unsmoked dry cure ham hocks weighing about 1kg each

1 litre medium cider

2 onions, peeled and halved

2 large carrots, peeled and cut into large chunks

1tsp black peppercorns

1 bay leaf

A few sprigs of thyme

2tbsp grain mustard

4-5tbsp clear honey

2tbsp brown sugar

Place the ham hocks into a large saucepan with the cider, onions, carrots, peppercorns, bay leaf and thyme and add water to cover them well. Bring to the boil and simmer for 2-21/2 hours, topping up with water if necessary until the meat is tender and almost coming away from the bone. Drain and leave to cool a little. Reserve the cooking liquor for a soup or broth. Pre-heat the oven to 180C/Gas mark 5. Mix together the honey, mustard and sugar. Put the hocks into a roasting tray lined with foil and spread them with the honey and mustard. Bake in the oven for 45 minutes to an hour, basting every 15 minutes or so until they are caramelised. Serve as a hot main course or sliced cold.