Taking a leaf out of his Mother-in-laws recipe book, Adrian makes a delicious Dutch recipe!


  • Glazed Pork Hocks

  • 2 x 700 g smoked pork hocks

  • 1 onion, quartered

  • 1 carrot, cut into chunks

  • 2 sticks celery, cut into chunks

  • 2 bay leaves

  • 1 cinnamon stick

  • 4 cloves garlic

  • Zest of ½ orange

  • Pinch of salt

  • Glaze

  • 1/4 cup Marsala

  • 250 g softened butter

  • 1/4 cup raw sugar

  • Splash of brandy

  • White Bean Puree

  • 2 cloves garlic, finely chopped

  • Salt and white pepper

  • 400 g cannellini beans, cooked & strained

  • ½ onion, finely diced

  • 130 g butter

  • Juice of one lemon

  • ½ bunch of parsley, roughly chopped


  • 1.

    Ask your butcher to remove the knuckle end of the hock and to 'french' the for a neat presentation.

  • 2.

    Put them in a stockpot or large casserole dish with the remaining ingredients and cover generously with cold water. Bring to the boil, skimming away any impurities that rise to the surface, then lower the heat and simmer, uncovered for 1 ½ hours. The meat needs to be very soft, but not falling from the bones. Remove the pan from the heat and leave the hocks to cool in the stock.

  • 3.

    Meanwhile, put all ingredients for glaze minus the orange zest into a food processor. Blitz until it forms a smooth paste. Transfer to a bowl and stir through grated orange zest.

  • 4.

    When the hocks are completely cold, lift them out of the stock (which you strain and re-use), and pat dry. Remove the skin and trim away any thick fatty bits (they'll make a great treat for your dog).

  • 5.

    Preheat the oven to 180°C. Smear the glaze all over the hocks and sprinkle them with sugar. Arrange the hocks in a deep roasting tin and pour in reserved stock to a depth of about 2 cm. This stops the hocks from sticking to the tin, keeps them moist and reduces down to make ~ lovely sauce. Bake in the oven for 20 minutes, until the butter and sugar form a shiny dark glaze.

  • 6.

    Remove the hocks from the roasting tin and keep warm.

  • 7.

    To make the puree, sauté onions and garlic in the butter, add a pinch of salt and white pepper and add the beans. Simmer for 3 minutes or until the onions start to soften. Hand mash or transfer mixture to a food processor and blitz until it forms a smooth paste. Stir through parsley and a squeeze of lemon juice.

  • 8.

    Serve the glazed hocks with the juices from the pan and heaps of bean puree.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 3323kj
  • Fat Total 225g
  • Saturated Fat 122g
  • Protein 159g
  • Carbohydrate 166g
  • Sugar 35g
  • Sodium 3111mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by Maree5Report
I followed the recipe on this glaze, the ham hocks were lovely, however when I tried to make the glaze, the alcohol curdled the butter in the food processor. So I ended up with a clumpy mess that I could not put on the ham. I smeared some of the butter on which I hoped had picked up the flavours, but again ended up with a liquidy mess in the bottom of the baking tray. Hocks were nice, the rest was a bit of a disaster.
Posted by Shirley236Report
I have made this dish, I put brown sugar on the topside of the hocks to prevent the butter glaze from melting. Absolutely enjoyed eating the hocks.
Posted by Report
After reading the comment above, I made sure I followed this receipe precisely, however, the end result was extremely disappointing, especially the 'glaze'. As Bernard21 above mentioned the marsala butter paste just melted straight off the hocks & into the pan which ended up being a buttery, watery mess. Very disappointing - looked nothing like Adrien's.
Posted by Bernard21Report
I tried this recipe and I was very disappointed the "Glaze" never eventuated the butter just melted off the meat and left it with a sheen from butter but that was it, the melted butter sat on top of the sauce, the hocks were still salty after 2 hours boiling although there was a lot of gelatine produced by the pork skin the resultant sauce still needed plenty of reduction with the butter on top and that was salty as well. I would have been better off to spend my money on a small leg of ham and done my usual tried and true soya sauce pineapple glaze, which is always a hit! This was a waste of time and good creamery butter.