Ham and Pineapple Granita
This dish was inspired by the traditional ham steaks we used to eat growing up, and although it sounds unusual, we promise you’ll love it! - Dan & Steph
6 hrs + Overnight
Easy
8
What you’ll need
INGREDIENTS
- 1 SunPork Fresh Foods Wood Smoked Bacon Hock
- Water, to cover
- 2 sprigs fresh thyme
- 1 bay leaf
- 2 carrots,
- cut into 5cm pieces
- 2 stalks celery,
- cut into 5cm pieces
- 1 pineapple, peeled,
- cored, diced
- ½ cup honey
- 2 limes
How to make it
- Place the ham hock in a large stock pot, with thyme, bay leaf, carrot and celery. Add water to cover the hocks by at least 3cm.
- Bring to the boil over high heat, stir then reduce heat to med-low. Simmer, uncovered, for approx. 3 hrs, or until liquid has reduced by half.
- Strain the stock through a sieve into a large bowl. Cool, cover, and refrigerate overnight. Reserve the hock.
- Pre-heat fan forced oven to 160ºC.
- Dice hock meat into ½ cm cubes. Spread hock meat on a lined oven tray then drizzle with remaining honey and bake for 10 mins. Set aside.
- Remove stock from the fridge and skim off solidified fat. Set aside 1 cup of stock, then store the rest in the freezer for later use.
- Place pineapple, reserved cup of ham stock, 2 Tbsp. honey and juice of limes in a food processor, then process for 2 mins or until smooth.
- Pour mixture in a metal tray. Freeze, uncovered, for 2 hrs or until just starting to freeze. Using a fork, scrape mixture into the centre.
- Freeze for a further hr and repeat scraping until mixture has completely broken up.
- Serve granita immediately in a small bowl or cocktail glass with a spoonful of honey hock cubes on top.
