• 4 large fresh pork hocks
• 1 bay leaf
• 6 peppercorns
• 2 juniper berries (optional)
• 1 large peeled carrot
• 1 large peeled and quartered onion
• 1 piece peeled parsnip
• 1 rib celery
• 2 cloves minced garlic
• 1 tablespoon chopped fresh parsley
• 1 teaspoon caraway seeds (optional)
• 1/2 to 1 can beer
• 2 to 4 tablespoons honey
• 2 tablespoons cooking liquid
• Rinse and place hocks in a large lidded Dutch oven or pot. Add enough water to cover by several inches. Bring to a boil, skimming off any foam that rises to the surface.
• Add bay leaf, peppercorns, juniper berries (if using), carrot, onion, parsnip, celery, garlic, parsley and caraway (if using), and bring back to the boil.
• Reduce heat to a simmer, cover and cook 1 1/2 to 3 hours or until meat is almost falling off the bones.
• Heat oven to 375 degrees.
• Remove hocks from pot and transfer to a baking pan with sides that just accommodate the meat. You want them to be almost touching.
• In a small saucepan, add beer and honey and a few tablespoons cooking liquid.
• Heat until honey has dissolved. Pour mixture over ham hocks and bake 30-45 minutes, basting occasionally, until meat is completely tender and glazed.