1 Lb. Ham hocks, cooked, and picked
2 Cups Honey
4 Oz. Brown sugar
1 Tblsp. Dijon mustard
2 Ea. Cinnamon sticks.
Combine honey, mustard, brown sugar and cinnamon sticks. Heat to dissolve
sugar. Remove from heat. Sauté ham until fat is mostly rendered. Drizzle honey
mixture over ham just to coat. Heat to bubbling. Cool on lined sheet tray at
room temperature. Store any unused syrup for next batch.
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