For this recipe, we cheated and used baked ham slices. We mixed together the ham marinade, let it sit for a bit, then fried the ham with the marinade until caramelized. If you don't have the 3.5 hours to cook ham hocks, I recommend this!
This recipe came out delicious and is a main as-is.
Ham hock with mustard cheese sauce & rosemary pangritata
adapted from Jamie Oliver
ham hocks (see recipe below)
2 Tbs. butter
3 Tbs. flour
6 cloves garlic, peeled and finely sliced
4 bay leaves
3 cups milk
1 lb. dried macaroni
large spoon of mustard
125 g Cheddar cheese, freshly grated
75 g Parmesan cheese, freshly grated
2 splashes Worcestershire sauce, optional
1 grating nutmeg, optional
2 big handfuls fresh breadcrumbs (pumpernickel works well)
For the jerk pork
3 x 500g ham hocks, skinned
2 cloves garlic, peeled and roughly chopped
2 scotch bonnet peppers, deseeded and chopped
2 red shallots, peeled and diced
2 sprigs fresh thyme
2 fresh bay leaves
2 level teaspoons sea salt
2 teaspoons allspice
2 teaspoons runny honey
2 tablespoons golden rum
2 tablespoons red wine vinegar or malt vinegar
oil, for drizzling
1. For the ham hocks, combine all ingredients except pork using a food processor.
2. Rub seasoning over hocks, drizzle with oil, then place in roasting tray.
3. Cover with foil, and cook for 3.5 hours at 350F.
1. Melt butter in oven-proof sauce pan on low, add flour, turn to medium and stir until roux is formed.
2. Add sliced garlic and cook until golden and garlic is sticky, stirring constantly.
3. Add bay leaves and slowly whisk in milk.
4. Bring to a boil, then turn to low and leave simmering.
5. Add cooked pasta to sauce, stir in cheeses, shredded ham hocks, ham juices, and optional seasonings. Add salt and pepper to taste.
6. Place in oven pan, toss breadcrumbs with rosemary and a bit of olive oil, then sprinkle over pan.
6. Bake for 30 minutes at 425F.