Honey Glazed Ham Hock

2 smoked ham hocks
2 onions, halved
2 sticks celery
2 carrots, halved
2 bay leaves
2 sprigs fresh thyme
10 black peppercorns
16 cloves
4 whitestone turnips, peeled
3 tbsp honey
Sprinkle of SIDS CRAZY SALT
80 g butter
12 heritage carrots, blanched
Big handful watercress
80 ml sherry dressing
SALT CRUST:--
500 g plain flour
300 g salt
300 ml water

Place ham hock, onion, celery carrots, bay leaves, thyme and peppercorns into a large saucepan and cover with cold water. Bring to the boil, then simmer for 3-3½ hours until the meat comes away from the bone. Be sure to skim all the time and top-up with water where necessary. Allow the ham to cool in the stock, then take out and carefully peel away the skin. Score the fat and evenly stud with cloves, then place in a roasting dish. Reserve the stock.
Preheat oven to 180°C.
To make salt dough, mix the flour and salt in a bowl and add water then mix until the dough is firm. You may not need to use all the water. Divide in 4 then wrap each turnip in the dough so it is totally encased, then place on a roasting tray.
Pour about 50 ml of ham stock around the ham hock then drizzle the honey over the ham, sprinkle very lightly with SIDS CRAZY SALT and place in the bottom of the oven. Place the turnips in the oven on the middle shelf.
Both should take about 30 minutes if the ham hock was at room temperature or warmer. Baste the hock with any honey that runs off.
While the ham and turnips are cooking, melt the butter in a frypan and add carrots. Cook slowly until the butter foams and they begin to colour. Add a sprig of thyme.
When the hock and turnips are ready, remove from the oven. Carefully break off the salt crust from the turnips and discard. Slice the turnips about 5 mm thick.
Put the hock, carrots and turnips on a large serving plate and pour any juice from the hock all over and around.
Serve with watercress dressed with the sherry dressing.