Smoked Gammon Hock

We bought a gammon hock when we were in Mackenzies.  We finally got around cooking it.  This time I poached it.  I only poached till cook, I didn't slow cook for hours.  

I was surprised how mild (not salty) it was.  It was very smoky, which slightly overshadowing the porky taste.  The tendons are still very much intact.  I shall try slow cooking next time, either poaching or roasting, which means I will need to get two more next time I am in Mackenzies.