Wonderful in a sarnie or salad. "This spicy little number shows how easy it is to jazz up a ham hock recipe with minimum effort. Believe it or not, jerk is so Christmassy – the spices are pretty much the same ones you use in mulled wines, Christmas puddings and mince pies. What I love about this recipe is that you can have these right away, then rough up the leftovers and press them into a terrine, crisp them up in a pan and toss them through a warm salad, or stuff them into one of the world's best sandwiches with a limey mayonnaise and maybe a thin slice of Swiss cheese. I'm hungry just writing this!".

Here are a couple of great ways to use up your jerky ham:

Reheat the jerky ham in a frying pan until crispy, sticky and golden. Knock up a nice little winter salad to go with it using chopped watercress, romaine and quartered radishes. Drizzle with extra virgin olive oil and a splash of balsamic vinegar or clementine juice, then top with the crispy pork. Cut a pomegranate in half, bash the seeds out with the back of a spoon and sprinkle over the salad. Delicious.

Get yourself some nice wedges of crusty bread, some beautiful sliced tomatoes, a dollop of creamy mayo and some crisp lettuce. Sandwich it all together with a pinch of warmed up crispy ham and serve with pickles, gherkins and even a few crisps on the side – this is a BLT like you've never seen before.

Thanks to Jamie Oliver for allowing us to share his recipe. More of his great ideas can be found at Jamie's website here

Cook time
3 hours 45 mins

Prep time


Recipe provided by: Jamie Oliver

  • 4 x 500 g cured higher-welfare ham hocks, ask your butcher to skin them for you
  • olive oil
  • extra virgin olive oil
  • 1 clementine
  • 3 cloves garlic, peeled and roughly chopped
  • 3 scotch bonnet peppers, deseeded and chopped
  • 3 red shallots, peeled and diced
  • 3 sprigs fresh thyme
  • 3 fresh bay leaves
  • 3 cloves
  • 3 level teaspoons sea salt
  • 3 teaspoons allspice
  • 3 teaspoons of runny Haughton Raw Honey
  • 3 tablespoons golden rum
  • 3 tablespoons red wine vinegar or malt vinegar
Notes for the cook

If you have a fan-assisted oven then reduce the specified temperature in the recipe by about 15%.

1 teaspoon = 5ml

1 tablespoon = 15ml.

Some ingredients are measured in cups and some equivalents are;

150g, 6oz (1/2 cup) = 120ml, 4fl oz

  1. Soak the ham hocks in a large bowl of water overnight to draw out the salt, then drain just before you want to cook them. Preheat the oven to 180°C/350°F/gas 4.
  2. For the jerk seasoning, blitz all the ingredients in a food processor until smooth. Pop some rubber gloves on, then rub the seasoning all over the ham hocks, drizzle them with oil, then place in a medium-sized roasting tray (roughly 25 x 30cm) and cover with tin foil. Cook in the oven for around 3½ hours, or until the meat is deliciously tender and falling off the bone. Turn the hocks 2 or 3 times during cooking to baste and really get all those beautiful flavours into the meat.
  3. Use your hands or a couple of forks to shred the ham off the bone, discarding the bones and any wobbly bits of fat. Drizzle with a little extra virgin olive oil and a good squeeze of clementine juice and this will keep in a sealed container in the fridge for up to a week – such a great trick to have up your sleeve.
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