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Ox belfast glazed turnip edit
Harry Weir and Brian Clarke

Glazed turnip with rosemary, ham hock and pickled mustard seeds

This recipe from Ox is a surprisingly easy showstopper.

Serving: 2
Time: 2hrs +
Difficulty: Medium


  • 1 small ham hock
  • 1 small turnip
  • 2 tablespoons honey
  • 1 sprig fresh rosemary
  • 10g mustard seeds
  • 100ml white wine vinegar
  • 200ml water
  • 15g sugar
  • 3g salt


  1. Cover ham hock in water and bring to the boil. Pour off water, cover again and bring to simmer for two and a half to three hours until tender and coming away from the bone. Remove from water and pick the meat off the bone, keep to the side.
  2. Peel the turnip and cut into 1-3cm thick discs, 7.5cm in diameter. Cover with water, add a pinch of salt and cook until tender, approximately 20-25 minutes. Remove from water and place to one side.
  3. Drizzle honey into a non-stick pan, add a sprig of rosemary to flavour. Reheat the turnip in the honey.
  4. In a separate pot, bring mustard seeds to the boil and simmer for five minutes. Remove seeds from the water. This softens them and takes away some of the bitterness.
  5. Bring white wine vinegar, sugar, salt and water to the boil. Add the mustard seeds, remove from the heat and allow to cool to room temperature.
  6. Remove the turnip from the pan, add the picked ham to the same pan and turn up the heat until the ham goes crispy – about 2-3 minutes. Place the hot turnip and ham onto a plate and drizzle over the pickled mustard seeds. We garnished our dish with crosnes, which are like small Chinese artichokes, simply because they’re in season at this time of year but they’re not necessary.

Click here for more from Ox. 


The pickled mustard seeds can be replaced with wholegrain mustard.