Jerky ham hocks

INGREDIENTS

• 4 x 500 g cured higher-welfare ham hocks
• olive oil
• extra virgin olive oil
• 1 clementine
• 3 cloves garlic, peeled and roughly chopped
• 3 scotch bonnet peppers, deseeded and chopped
• 3 red shallots, peeled and diced
• 3 sprigs fresh thyme
• 3 fresh bay leaves
• 3 cloves
• 3 level teaspoons sea salt
• 3 teaspoons allspice
• 3 teaspoons runny honey
• 3 tablespoons golden rum
• 3 tablespoons red wine vinegar or malt vinegar