SunPork Fresh Foods Super Crunchy Honey Pork
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



What you’ll need


  • 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

  1. 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.
  2. 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.
  3. Strain the stock through a sieve into a large bowl. Cool, cover, and refrigerate overnight. Reserve the hock.
  4. Pre-heat fan forced oven to 160ºC.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Freeze for a further hr and repeat scraping until mixture has completely broken up.
  10. Serve granita immediately in a small bowl or cocktail glass with a spoonful of honey hock cubes on top.