Add the coke, vinegar, salt, peppercorns, bay leaves, and whiskey. Add enough water to cover the ham hocks by 2 inches. Bring to a boil over high heat, reduce to a bare simmer, cover, and cook until hocks are completely tender, about 3 hours. Remove from heat and move the ham hocks from the pot to a baking pan.
While the hocks are cooking make the glaze. You'll only need a few minutes so there is no rush to make the glaze. In a small saucepan combine all the ingredients , bring to a simmer and cook, stirring frequently until the sauce thickens to a syrup like consistency. Keep warm until ready to use.
Pre-heat the broiler. Brush the glaze on the ham hocks then broil 3-5 minutes. The glaze should be bubbling. Monitor closely as depending on your broiler you may need to cook shorter or longer. Remove from heat. Serve the hocks in bowls with some of the braising liquid.
Notes
Score the thick skin of the hocks and soak them in cold water for at least 30 minutes before cooking
Don't let the liquid boil or it will toughen the meat.
Pork Shanks are up a little higher on the leg than hocks, making them a meatier substitute for ham hocks
For a crisp blistered skin with soft, tender meat either fry or broil the ham hocks after braising. If broiling make sure you brush the exposed parts with some of the liquid or a sauce so that the hocks don't dry out.
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