Cola Glazed Ham Hock, Triple Cooked Chips and Duck Eggs

Method

Step one

Drain the hocks and put them in a deep roasting tin with all the other ingredients. Pour in 600ml water, cover the tin in foil and roast for three hours. Set aside to cool.

Step two

For the glaze, bring the Cola, black treacle and sugar to the boil in a small saucepan. Whisk in the Bisto For Meat Gravy Granules and reduce by half to a syrup consistency. Add the mustard to finish the glaze. Set aside to cool.

Step three

For the triple cooked chips, cover with cold water in a large pan and bring to the boil. Simmer gently for 8-10 minutes, until the potatoes are just cooked. Using a slotted spoon, carefully remove the chips from the saucepan. Drain on kitchen paper and let them air dry. Fry the chips in a deep-fat fryer in batches on 140°C, until they have developed a crust but not taken on any colour, this will take about 5 minutes. Remove each batch when it’s ready and set aside. Heat the oil to 180°C and return the chips to the fryer, until they are very crisp and golden brown. Drain on kitchen paper, sprinkle with salt to finish and serve

Step four

Take the rind off the ham hocks and brush with the glaze.

Step five

Return to a pre-heated oven of 170°c, 375°F, gas mark 5, for 15-20 minutes and brush them with the remaining glaze every 5 minutes until the hocks are caramelised.

Step six

Serve hot with the chips and fried duck eggs.

Tips

Use half rapeseed oil and half beef dripping for extra flavour on the chips.