She always went for ham hocks – cheaper, more flavourful, and way more versatile than gammon or other ham joints. The first meal was usually a classic: ham with parsley sauce. Then she’d use ...

Now, a properly cured ham or gammon is a whole different story. Whether it’s roasted with a honey glaze, spruced up with marmalade, or just simply boiled, it’s an absolute treat – and a ...

Place the ham hock in a pot and cover with cold water. Add the onions and celery and bring to the boil. Simmer until fork tender. Alternatively put in a pot, cover with a lid and bake in a 160oc ...

Place the ham hock in a large saucepan or casserole pot and add the carrot, turnip, celery and onion. Cover with water and either place on a stove top and simmer until ham is fork tender or cover ...

Cooking for myself can be a challenge when you want to do a roast. Pork hocks are perfect for the singletons! Slightly adapted to suit my needs but thanks Al! Pre-heat your oven to 220C.

I’m saving the whole ham for Christmas proper, bacon hocks are the main feature for ... brussels sprouts, honey roast parsnips, gravy, Christmas crackers, paper hats and very bad jokes.