Ham Hock (Golonka) in Beer, Honey and Mustard

In this recipe, Pork Knuckle is cured in brine, cooked slowly until soft and then baked with dark porter beer, honey and mustard. The meat is fragrant and tender, while the skin stays golden and crispy.

📝 Ingredients

• 2 ham hocks (roughly 1.1 lb, 500 g each) - front or rear
• 1 large carrot
• 1 parsley root, can be substituted with celery root
• 1 head of garlic
• 1 white onion
• 4 bay leaves - fresh or dry
• 6 allspice berries
• 8 cloves
• 10 black peppercorns
• 4 tbsp salt
• 4 bay leaves - fresh or dry
• 6 allspice berries
• 8 cloves
• 10 black peppercorns
• 1 large carrot
• 1 parsley root, can be substituted with celery root
• 1 head of garlic
• 1 white onion
• 1 bottle (17 fl oz, 500 ml) Baltic Porter beer, can be substituted with another dark beer e.g. stout
• 3 tbsp hot mustard ‘Rosyjska’ (Russian style) mustard or Dijon
• 3 tbsp honey
• 2-3 rosemary sprigs
• 2-3 thyme sprigs
• 4-5 garlic cloves
• 2 white onions

👨‍🍳 Instructions

1. 1For curing in brine, you’ll need a bowl...: For curing in brine, you’ll need a bowl large enough to fit both ham hocks. I use a large (3 quarts/3 litres or more) cooking pot, the same one I’ll use later for cooking.
2. 2Peel one carrot, one parsley root and onion,...: Peel one carrot, one parsley root and onion, slice them into pieces and add to the pot.
3. 3Cut a head of garlic halved crosswise, there...: Cut a head of garlic halved crosswise, there is no need to peel it. Add one half of that head into the pot. Add the spices: 4 bay leaves, 6 allspice berries, 8 cloves, 10 black peppercorns and 4 tablespoons of salt.
4. 4Pour cold water in, 6 cups (roughly 1.4...: Pour cold water in, 6 cups (roughly 1.4 litre) to start. Mix everything together with a spoon, until the salt dissolves completely.
5. 5Look closely at the ham hock’s skin. Is...: Look closely at the ham hock’s skin. Is it hairy? If so, shave the hair (yes, I’m not joking) with a disposable shaver or burn them off with a cooking torch.
6. 6Place the meat into the pot filled with...: Place the meat into the pot filled with water. Are ham hocks fully submerged? If not, pour some more water in.
7. 7Cover the pot with cling film and store...: Cover the pot with cling film and store for 48 hours in the fridge.
8. 8Remove the ham hocks, rinse them with cold...: Remove the ham hocks, rinse them with cold water and set aside.
9. 9Using a strainer, pour the water out. Keep...: Using a strainer, pour the water out. Keep the veggies, throw the spices away.
10. 10Return the hocks back to the empty pot....: Return the hocks back to the empty pot. Add in the spices, the same set as before - but without salt (4 bay leaves, 6 allspice berries, 8 cloves, 10 black peppercorns). Pour fresh water in, enough to cover the meat. Cook on low heat for at least 2 hours. Cover the pot with a lid, leaving a small gap.
11. 11General rule of thumb is: 2 hours of...: General rule of thumb is: 2 hours of cooking for 2.2 lb (1 kg) of meat. Mid-cooking, add a new set of peeled, chopped veggies.
12. 12Once 2 hours are up, poke the hocks...: Once 2 hours are up, poke the hocks with a fork. They should be soft, if they’re not - continue cooking for another 30 minutes.
13. 13Preheat the oven to 320°F (160°C) - without...: Preheat the oven to 320°F (160°C) - without ‘fan assist’ option turned on.
14. 14Move the ham hocks into a deep, oven-friendly...: Move the ham hocks into a deep, oven-friendly dish or tray (dutch oven is perfect for this).
15. 15If you like your 'golonka' scored, now it’s...: If you like your 'golonka' scored, now it’s a good time to do so. Wait for the meat to cool, then score fat in a diamond pattern.
16. 16Pour in the contents of 1 porter beer...: Pour in the contents of 1 porter beer bottle into a pouring jug (can be a bowl, a cooking pot). Add in 3 tablespoons of mustard and 3 tablespoons of honey. Blend together well with a whisk.
17. 17Pour the mixture over the ham hocks. Most...: Pour the mixture over the ham hocks. Most of it will end up at the bottom of the baking dish, and that’s okay. Season generously with salt and freshly ground pepper.
18. 18Fill the gaps in the dish with a...: Fill the gaps in the dish with a few rosemary and thyme springs and a few garlic cloves. Cut onions in half, place them in the dish.
19. 19Cover the baking dish with aluminum foil (with...: Cover the baking dish with aluminum foil (with the shiny side on the inside).
20. 20Place in the oven heated to 320°F (160°C)...: Place in the oven heated to 320°F (160°C) for 2 hours.
21. 21After 2 hours remove the foil and continue...: After 2 hours remove the foil and continue baking for another hour. Throughout baking, baste the meat with marinade from time to time. As ham hock bake, the marinade will thicken and it will stick better to the meat.
22. 22Serve hot with dill pickles, potatoes and a...: Serve hot with dill pickles, potatoes and a glass of cold beer.