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!
This beer-glazed ham hock recipe is certainly a sight for sore eyes, making a fantastic Sunday lunch option. The hocks are cooked in Meantime Pilsner, ginger and honey, before reducing the cooking liquor to make a sticky glaze for roasting.
Smoked Ham Hock with Beans and Vegetables 1 smoked ham hock 200g of dried beans (I used borlotti, but haricot , butter beans or kidney beans) soaked overnight 3 sticks of celery finely chopped 2 carrots peeled and diced 1 white onion roughly chopped 5 cloves of garlic peeled 3 sprigs of thyme 1 bay leaf 2 pints of boiling water Black pepper to season