Slow-Roasted Pork Hocks (Ham Hocks) with Chips and Peas


  • 5 pork hocks (also known as ham hocks), skinned with much of the fat removed
  • Extra virgin olive oil
  • Coarse sea salt
  • Black pepper, freshly ground
  • Potatoes, for frying
  • Green peas, fresh or frozen
  • Salted butter (for serving the peas)


Here’s your shopping list and it couldn’t be easier! Pork hocks have an incredible natural flavour that’s released as they roast and that shouldn’t be masked with a lot of seasoning. (As pork hocks normally come with the skin on, ask your butcher to remove it and most of the fat which can be saved and used for making pea soup or discarded.)

*Not everyone will be able to eat an entire pork hock on their own. As a serving option, remove the meat from the bones and serve up to 8 individual portions.

  • Preheat your Fornetto Oven to 180C (355F). You can also cook the ham hocks in a kamado, a smoker or a conventional oven. Just set up for indirect cooking for a slow roast.
  • Rub the pork hocks with a generous amount of extra virgin olive oil and season well with both the coarse sea salt and freshly ground black pepper.
  • Bake the pork hocks in the middle position of the Fornetto for 2 to 2.5 hours or until they turn golden brown and the meat pulls away from the bones with ease. Do not discard the liquid in the bottom of the dish as it makes an excellent “au jus” style gravy for serving.
  • Serve the pork hocks with fresh chips (aka French fries) and green peas that have been buttered after boiling or steaming. Don’t forget a cold frosty lager on the side. You are in for a treat. Enjoy!