6 Ham hocks
1 1/2 cup port wine
1 1/2 T dry mustard
2 1/2 T dark brown sugar
1 cup ginger ale
Preheat oven to 425 degrees. Score the skin of the ham hocks in a diamond pattern.
Place ham hocks in oven for about 15 minutes, remove and place a whole clove in
each scored diamond. Baste with half of the port and return to oven for another 10
Meanwhile mix the dry mustard, brown sugar and the rest of the port together in a
small bowl. Remove ham hocks from oven again and spread the sugar/mustard/port
mixture over the top side of the hocks. Pour the ginger ale into the bottom of the
pan, cover loosly and return to oven. Baste every 10 minutes for about 40 more
minutes. If you need more basting liquid add more port and ginger ale.