[WarescotFarm]

OH has asked me to post this, will get him on TAS before too long 

I am curing the hock to make ham - its the smallest piece we have left and I don't want to ruin a big bit! I bought some ready mixed brine mixture but I'm not sure whether I have to cook it once it's been cured, or the best way to cook it. The 'complete' instructions that came with the brine don't mention cooking, but I'm pretty sure I need to.
Any advice?

Thanks

[HappyHippy]

Yes, I'd cook it afterwards 

Infact, the way I do it is to use it for the base for a big pot of lentil soup 
Once it's cured and you've rinsed it, pop it into a big pot, cover with cold water, add a few carrots, some sliced leeks and some rinsed red lentils. Bring it to the boil, reduce the heat to a simmer and cook for 20 minutes per pound plus 20 minutes overall (or longer of you want to) you can add potatoes too if you like them or want a thicker soup.
Once the soup has cooked for long enough take the piece of ham out, wipe it off and mix a little honey (firm set stuff is best) and some mustard (or you can use brown sugar and mustard/brown sugar and treacle - whatever you prefer  ) whack it into a HOT over (200C or above) for around 20 minutes to crisp it up and get it all caramalised on the outside. Let it cool a bit (if you can handle it  ) then slice and enjoy 

Good luck and let us know how you get on.
Karen 

[WarescotFarm]

Oh that sounds AMAZING!!!
If it wasn't 9.30pm I would start making that now, thank you!!