I really enjoy cooking with wine. Not just the kind of cooking where you’ve got a glass of wine on the go to keep you company while you stir the pot; but the kind where you use a whole bottle and slowly cook a piece of meat until it virtually falls apart. This week I made an unctuous Sticky Rosé Braised Ham Hock using virtually a whole bottle of Marques De Caceres Rosado Rosé, and it was worth the wait.
I’ve recently decided to make more of an effort to buy better quality meat. So this week I popped to our local butchers, Little Pigs in Didsbury to pick up some sausages and chicken. I spied a ham hock for £3.50. I’ve never cooked with ham hock before, but after a chat with the butcher he gave me a few tips and off I went to have a think about what I was going to do with it.
I decided that low and slow would be the way to go with my ham hock. Braised in a bottle of Marques De Caceres Rosado Rosé and some herbs for three hours, I had a feeling it would be good. I was almost right, it was great!
I thought a bottle of Marques De Caceres Rosado Rosé would work well with the ham hock. It’s a crisp rosé made from a blend of Tempranillo and Garnacha grapes and it has hints of redcurrants and aniseed. It’s a lovely, easy drinking rosé, and just the thing to drink on a summer evening.
My Sticky Rosé Braised Ham Hock does take some time to cook to perfection, but the results are well worth taking some time over.
Sticky Rosé Braised Ham Hock
1 red onion, sliced
1 Ham Hock
A bottle of Marques De Caceres Rosado Rosé
3 garlic cloves, peeled and halved
2 bay leaves
10 sprigs of fresh thyme
1 teaspoon of pink peppercorns
2 tablespoons of runny honey
1 tablespoon of English mustard
Pre-heat your oven to 200°. Wash your ham hock under running water, if you don’t do this it will be so salty it will be virtually inedible. Put your ham hock in a large lidded casserole dish and add the sliced red onion, wine, garlic, bay leaves, thyme and peppercorns. You might need to top up the liquid in the pot up with some water, it should just about cover the ham hock.
Put the lid on the dish and put in the oven for 3 hours. Make sure you check it every hour or so, adding extra water if it needs it and turning the meat in the pot. When it’s ready the meat should just fall off the bone.
Remove the meat from the dish and set aside. Sieve the liquid in the casserole dish into a pan and reduce the amount of liquid by about half. This just means simmer it until there is half the liquid in the pan than when you started. Add the honey and mustard and whisk them into the sauce.
Take the meat off the bone and remove the layer of fat from the meat. Lay the meat in a roasting tin. Pour over the reduced liquid and put it back in the oven for 20 minutes, turning and basting the meat half way through. Remove from the oven and serve with a drizzle of the sticky sauce.
I served my Sticky Rosé Braised Ham Hock with creamy polenta and asparagus; but it would be great on buttery mashed potato or served in a similar way to pulled pork.
For just £3.50 we got a really good meal for four people. The rosé really helped to give the rich glossy sauce a distinctive flavour. For such a delicate wine, the Marques De Caceres Rosado Rosé made such a robust sauce. Delicious!
If you enjoyed this recipe, you might also like to try my slow cooked beef in red wine.