Chilli Jam Glazed Ham Hock Bao Buns Recipe

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Chilli Jam Glazed Ham Hock Bao Buns

Servings

Prep time

25 minutes

Cook time

3 hours

Juicy ham hock and crunchy sprout slaw, packed into homemade bao buns, with our Sauce Shop x Chef James Cochran Scotch Bonnet Chilli Jam taking centre stage. Talk about getting into the Christmas spirit.

Ingredients

For the ham hock
1kg ham hock
1tsp mustard seeds
1tsp crushed chillies
1 fresh red chilli
2 bay leaves
100g root ginger
1 bunch rosemary
1tbsp salt
For the sprout slaw
1 cabbage
1 bunch dill
1tbsp sesame seeds
1 pack brussels sprouts
1tbsp mayonnaise
2tsbp mirin
Gherkins, chopped
For the bao buns
525g plain flour
50ml milk
200ml water
1tsp sunflower oil
1tsp baking powder
To assemble
Scotch Bonnet Chilli Jam
Spring onions, sliced

Directions

Prepare the Ham Hock

Fill a large pot with boiling water and add the ham hock, along with mustard seeds, crushed chillies, fresh chilli, ginger, a tablespoon of Scotch Bonnet Chilli Jam, bay leaves, rosemary, onion, and salt.

Simmer on low heat for around 3 hours, or until the ham is tender and easily pulls apart.

Take the ham out of the pot before shredding with two forks until finely pulled, then stir in more of the reduced stock from the pot for added flavour.

Prepare the Sprout Slaw

Finely chop the cabbage and Brussels sprouts, then transfer them to a large mixing bowl.

Add sesame seeds, mayonnaise, a tablespoon of Scotch Bonnet Chilli Jam, mirin, chopped gherkins, and a pinch of salt. Mix thoroughly until well combined.

Set the slaw aside to allow the flavours to meld while you prepare the bao buns.

Make the bao buns

In a large mixing bowl, combine the flour, baking powder, ½ teaspoon of salt, milk, and water. Stir the ingredients together until a smooth dough forms.

Place the dough onto a floured surface and knead it for 10-15 minutes until it is smooth and elastic. Transfer to a lightly greased bowl, cover with a damp cloth, and leave it in a warm spot for about 2 hours, or until it has doubled in size.

Shape the dough into a long, uniform cylinder approximately 3cm thick. Slice the cylinder into 18 even pieces, each about 3cm wide. Using your hands, roll each piece into a smooth ball and allow them to rest for 2-3 minutes.

Flatten each ball into an oval about 3-4mm thick using a rolling pin. Lightly brush the surface of the oval and a chopstick with oil. Place the oiled chopstick across the center of the oval, fold the dough over it to form a fold, and carefully slide the chopstick out to create the signature bun shape.

Cut 18 squares of baking parchment and place a bun on each. Arrange the buns on a baking tray, cover them with a clean tea towel, and let them rest in a warm spot for approximately 1 hour and 30 minutes, or until they have risen and doubled in size.

Heat a large steamer over medium-high heat. Steam the buns in batches for approximately 8 minutes until they are puffed and cooked through.

Assemble the bao buns

To assemble, gently open your freshly steamed bao buns and layer in the tender ham hock, crunchy sprout slaw, and a sprinkle of chopped spring onions.

Finish with a generous drizzle of Scotch Bonnet Chilli Jam for an extra kick.

Enjoy straight away and thank us later.

Recipe Note

Top bao buns with crispy onions for an added crunch!

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