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Phil Vickery’s Christmas ham hocks glazed with ginger beer & clementine

If you fancy something other than turkey this Christmas, Phil Vickery has the festive inspiration you need. He’ll be showing you how to make his ginger and orange flavoured gammon, which works perfectly for your Christmas Day feast, or as a centrepiece for your Boxing Day spread.

Ham hocks glazed with ginger beer & clementine

Serves 4


4 brined ham hocks

2 carrots

2 sticks celery

½ leek

2 onions

2 tsp peppercorns

4 bay leaves

1 head garlic

to glaze

300g light brown sugar

1 330ml can of ginger beer

100ml lemon juice

200ml clementine juice

1 tsp ground clove

1 level tsp English mustard powder


1. Soak the salted hocks overnight in cold water.

2. Wash the hocks really well, then place into a deep pan.

4. Fill with cold water and bring to the boil.

5. Simmer for 5 minutes, then taste the water if it's salty, tip off the water and refill, if okay add a little salt to the water.

6. Turn the heat down until the water is just simmering and cook for 15 minutes.

7. Skim off any scum, then add the veg and herbs.

8. Cook for 2 hours 30 minutes, then turn off, cool and chill in their stock.

9. The next day, lift out the chilled hocks, and rinse off the jellied stock.

10. Pull out the second smaller bone, then trim off the rind and discard.

11. Lightly score the meat that’s left and place into a non-stick baking tray.

12. Preheat the oven to 200° C gas 6.

13. Mix the sugar, ginger beer, lemon juice, satsuma juice, clove and mustard.

14. Pour over the hocks and place into the hot oven.

15. Cook for 35-40 minutes spooning over the glaze repeatedly until well glazed and well reduced.

16. Serve in deep bowls, and just pull off the meat in large chunks.I eat hot or cold with bubble and squeak.

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