Honey-Roasted Ham Hock with Red Cabbage and Piccalilli

• 2 small ham hocks
• 1 large onion, peeled
• 1 large carrot, peeled

Rinse the ham hocks well under cold running water. Chop the vegetables roughly and put them into a large saucepan with the ham hocks. Add the garlic, thyme and peppercorns and pour in enough cold water to cover the meat. Bring to the boil, then skim off any scum from the surface. Simmer, covered, for 3–5 hours until the hocks are very tender — the bone should slide easily out of the meat.