How to cook smoked bacon hock? Place the bacon in a saucepan or pot. Place the roasting dish on top of the joint. Bring the water to a boil on the stove. Spread mustard, breadcrumbs, sugar, and a pat of butter over the top. Allow the bacon joint to drain in a colander in the sink before patting it dry with paper towels, replacing them as necessary. Now the gammon, along with the bouquet garni, can be topped once more with cold water just to cover, covered with a lid and brought to a simmer. Place the roasting dish on top of the joint. Create your own roasting schedule for boiled bacon (gammon or ham joints) simply enter the time you would like to carve and serve the gammon joint. Add the rest of the ingredients for boiling the bacon.
Rinse the bacon joint under cold, clean water in the sink. Ladle 150ml stock into a smaller saucepan; The meat will be so tender and succulent to eat. Place the roasting dish on top of the joint. To make the sauce, melt the butter and whisk in the flour and mustard until smooth. Remove the rind and score the fat with a sharp knife. Place the bacon in a stockpot with the onion and herbs, then cover with water. Allow the bacon joint to drain in a colander in the sink before patting it dry with paper towels, replacing them as necessary. Place the smoked ham hock and all the seasonings in a medium size pot and cover with water. Add the carrots, then continue to cook for 15 mins. Bring the water to a boil on the stove.
