These Gammon Hocks where purchased from a local supermarket and they are really cheap, couple of pounds each.
Honey & Sriracha Glazed Gammon Hock
For the dish
1 Gammon Hock
1 Large Carrot
1 Medium Onion
1 Celery Stick
1 Bottle of Cider
For the glaze.
Set smoker up to 180'C (356'F) indirect cooking and Apple Wood to smoke.
Peel and chop the Vegetables.
Place in an oven proof dish. I use 1 inch Stainless Steel mesh formed into baskets then I line them with double layer of foil.
Sit hock On the vegetable trivet, then add the Cider.
Cooked in the Kamado @180'C (356'F) for 4 hours.
Mixed all the Ingredients for the glaze together.
Apply glaze to the Hock.
Put Hock into my Wood Fired Oven to crisp skin 250'C (482'F), Or turn your pit up, or place in a domestic oven.