Pumpkin Ham Hock

🥘 Ingredients

• bay leaves
  1
• butter
  50 g
• caraway
  1 tsp
• cloves
  10
• dried sage
  2 tsp
• fried onions
• garlic and ginger paste
  1 tbsp
• ground cardamon
  1 tsp
• ground cinnamon
  2 tsp
• ground ginger
  1 tbsp
• ground mustard seeds
  2 tsp
• ground nutmeg
  1 tsp
• ground peppercorn
  2 tsp
• pumkin puree
  2 l
• smoked ham hock
  1 kg

🍳 Cookware

• pan
• large pot

1. 1

   Mix together ground peppercorn , cloves , ground cinnamon , ground nutmeg , ground cardamon , bay leaves , ground ginger and ground mustard seeds . In a dry pan toast the spice mix till fragrent.

   ground peppercorn: 2 tsp, cloves: 10, ground cinnamon: 2 tsp, ground nutmeg: 1 tsp, ground cardamon: 1 tsp, bay leaves: 1, ground ginger: 1 tbsp, ground mustard seeds: 2 tsp
2. 2

   In a large pot put pumkin puree and the toasted spices and mix together. Add smoked ham hock . Cook on a low heat until the ham is falling off the bone (Approximatly ⏱️ 3 hours )

   pumkin puree: 2 l, smoked ham hock: 1 kg
3. 3

   Take out the ham hock and leave to rest. Check the puree for thickness, continue cooking down if it's not yet thick enough.
4. 4

   In a pan, lightly brown butter before adding dried sage , caraway and garlic and ginger paste . Mix into the finished pumpkin puree.

   butter: 50 g, dried sage: 2 tsp, caraway: 1 tsp, garlic and ginger paste: 1 tbsp
5. 5

   Shred the cooled ham hock into bite size pieces and add back to the pumkin.
6. 6

   Serve topped with fried onions .

   fried onions