Ham hocks pack maximum flavour for minimum outlay, and can be found in butcher's shops and better supermarkets.

They make a flavoursome stock as long as they aren't too salty - to check the saltiness, cut off a small piece of raw ham and cook in boiling water until tender, then taste. If needs be, soak the hocks overnight in several batches of cold water. It's also a good idea to blanch the hock first to drive out any impurities or remaining salt.

The stock and vegetables left over from cooking the hocks can be used for soup - all that's required is to blend them in a liquidiser and add a little water to adjust the consistency if required.

Glazed ham hocks with pineapple salsa

Serves 4

Glazed ham hocks

2 ham hocks, soaked overnight in cold water

1 large carrot

1 large onion

2 cloves of garlic

2 sticks of celery

A sprig of thyme

1 bay leaf

20g root ginger

100ml honey

50g soya sauce

Pineapple salsa

1 large pineapple

1 avocado

1 red onion, peeled

1 cucumber

1 red chilli

45g fresh mint

50g fresh coriander

2 limes

50ml extra virgin olive oil

10ml sesame oil

Fill a large pot with cold water, add the ham hocks and bring the water to the boil. Once boiled, remove the hocks and set aside. (It is important to pre-boil the hocks as this removes any impurities and excess salt.) Discard the water.

Place the blanched hocks into a large clean pan and cover with cold water. Peel and roughly chop the carrot, onion, garlic and celery and add them to the pan along with the thyme and bay leaf. Place the pot on the stove and simmer gently for 3 hours.

While the hocks are cooking make the glaze. Peel and finely chop the ginger and place it in a bowl with the honey and soya sauce, mixing well.

When the hocks are cooked, remove them from the stock and place them on a wire rack set over a tray. Meanwhile, set the oven to 200C/gas mark 6. Using a pastry brush, daub the glaze over the hocks, then place them in the oven and cook for 30 minutes.

For the salsa, remove the skin of the pineapple and cut the fruit into quarters, removing the core. Halve the avocado, cutting around rather than through the stone, then pull the halves apart, discard the stone and carefully scoop out the flesh.

Chop the pineapple, avocado, onion and cucumber into approximately 1cm dice and place them in a large mixing bowl. Finely chop the chilli, mint and coriander and add to the salsa. Next, zest and juice both limes and add them to the bowl. Finish by pouring the oils over the contents of the bowl, mixing with a spoon to coat the ingredients, then season lightly with salt and pepper.

To serve, remove the ham hocks from the oven and place them on a bed of the salsa. Alternatively, shred the hocks with a fork before serving.

CIDER MATCH

Samuel Smith's Organic Cider (Villeneuve Wines, £2)

From the oldest brewery in Yorkshire, this is a medium-dry cider with a light body, clean apple flavour and a gentle apple blossom finish that goes perfectly with any pork dish.

The Honours, 58a North Castle Street, Edinburgh. Visit thehonours.co.uk or call 0131 220 2513.