Ingredients

• 850g/1lb 14oz ham hock
• 1 carrot
• peeled and roughly chopped
• 1 onion
• roughly chopped
• 3 celery sticks
• roughly chopped
• 1 head garlic
• 2 fresh thyme sprigs
• 2 bay leaves
• 10 whole peppercorns
• 800ml/1½ pints chicken stock
• 2 fresh rosemary sprigs
• 1 head of broccoli
• to serve
• 50g/1¾oz French mustard
• 50g/1¾oz English mustard
• 1 tbsp runny honey
• 100g/3½oz demerara sugar
• 50ml/2fl oz olive oil
• 2 red onions
• thinly sliced
• 250g/9oz fresh cranberries
• 1 fresh rosemary sprig
• 150ml/5fl oz Port
• 100ml/3½fl oz red wine vinegar
• 100ml/3½fl oz balsamic vinegar
• 100g/3½oz light brown sugar
• salt and freshly ground black pepper
• 25g/1oz butter
• 2 free-range eggs

Directions

• Put the ham
• carrot
• onion
• celery
• garlic
• thyme
• bay leaves
• peppercorns and stock in a large saucepan. Top up with enough water to cover and bring to the boil. Reduce the heat
• cover with a lid and simmer very gently for 2 hours
• or until the meat is tender. Leave the ham to cool in the water
• then drain.
• Preheat the oven to 200C/180C Fan/Gas 6 and line a roasting tin with kitchen foil.
• To make the glaze
• heat the mustards
• honey and sugar together in a small saucepan until the sugar has dissolved. Score the fat of the cooled ham and spread the glaze all over the hock. Spike the ham with the rosemary
• place in the prepared roasting tin and roast for 25–30 minutes
• or until golden brown. Leave to rest for at least 15 minutes before carving.
• To make the cranberry pickle
• heat the oil in a saucepan and sweat the onions for 5–8 minutes. Add the cranberries
• rosemary and Port. Cook for 10 minutes
• or until the liquid has reduced
• then add both the vinegars and the sugar. Simmer gently for 30 minutes
• or until the cranberries have broken down. Season with salt and pepper
• pour into a bowl and set aside. Meanwhile
• steam the broccoli until tender.
• To make the fried eggs
• heat the butter in a frying pan and crack the eggs in. Fry the eggs until the whites have set
• basting them in the butter as you go.
• Place the ham slices on to warmed plates and top with the fried eggs. Serve with the pickle and broccoli.