20 - 30 mins
2 to 3 hours (in slow cooker)
4-6
Ingredients
900g (2lb) smoked ham hock, knuckle or shank, soaked overnight
1 medium onion, peeled
1 carrot, peeled
1 stick celery, trimmed
1 bay leaf
1l (1.2pint) fresh pressed apple juice and dry cider mixed (or all apple juice)
For the relish:
200g (7oz) cooked beetroot in natural juice
1 small red onion, very finely chopped
1 small eating apple
2 tbsp balsamic vinegar
1 tbsp clear honey
2 tsp wholegrain mustard
Salt and black pepper
Cooking Method