Apple and Bacon Hock Casserole

[Magoo]

I have  this recipe in my  1978 Jan Bilton Cookbook - Making the most of Meat.
I made this and Mr Magoo said 'more please'.
I served this with greens, carrots and brown rice.
This would be fine in the slow cooker also.
Was probably even more tasty when the left overs were reheated the next day.


Serves 6

3 large bacon hocks
12 small whole onions peeled
3 tart apples peeled and sliced
1 ½ teaspn dry mustard
1 tblspn brown sugar
Freshly ground black pepper
1 ¼ cups cider or apple juice ( I use apple juice)
½ cup sultanas

Soak the hocks in cold water to cover for at least 6 hours.
Drain.
Place in a deep baking dish or casserole
Add onions and apples
combine mustard, sugar and pepper with cider or juice
Pour over ingredients in casserole
Sprinkle the sultanas over
Cover and bake 160 for 2 - 2 ½ hours.
Remove meat from bones while still hot and return to casserole
Thicken if desired with a little flour and water paste.