A classic Christmas ham pairing
2 cooked ham hocks (see recipe above)
5 tbsp marmalade
5 tbsp runny honey
2 tbsp grainy mustard
2 oranges, halved
A good bunch of watercress
Preheat the oven to 220C. Remove the outer layer of the skin from the hocks, leaving plenty of delicious fat.
Mix together the marmalade, honey and mustard and spoon over the ham fat to glaze. Rub the cut side of the oranges in the marmalade mixture too.
Place the hocks and oranges in a roasting tin with a couple of centimetres of ham stock and roast for 20-30 mins, until the glaze looks gloriously caramelised.
Serve surrounded by watercress and squeeze over the juice from the roast orange halves. Perfect accompanied with potatoes or legumes and some good green veg.
Recipe: Jenny Chandler