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Honey & Sriracha Glazed Gammon Hock


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Honey & Sriracha Glazed Gammon Hock

Ingridients

1 Gammon Hock
1 Large Carrot
1 Medium Onion
1 Celery Stick
1 Bottle of CIder

For the glaze.
Honey
Sriracha Sauce
Salt
Pepper.

Directions

Set smoker up to 180'C (356'F) indirect cooking and Apple Wood to smoke.
Peel and chop the Vegetables.
Place in an oven proof dish. I use 1 inch Stainless Steel mesh formed into baskets then I line them with double layer of foil.
Sit hock On the vegetable trivet, then add the Cider. 
Cooked in the Kamado @180'C (356'F) for 4 hours.
Mixed all the Ingredients for the glaze together.
Apply glaze to the Hock.
Put Hock into my Wood Fired Oven to crisp skin 250'C (482'F), Or turn your pit up, or place in a domestic oven.

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Chopped Onion, Carrot and Celery

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Added to a foil tray then covered with the Cider

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Gammon Hock sat on the trivet of vegetables 

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Glazed with Honey & Sriracha 

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In to a hot oven

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Skin starting to crackle

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Skin has nice colour and crackle

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Nice moist meat.

 

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