Place the ham hock on a large perforated baking tray and into a pre-heated oven steam setting 100°C for 1 hour.
While the hock steams peel 5 medium size potatoes and cut the potatoes in half. Remove the hock from the oven and add the potatoes to the tray and return to the oven.
Once the hock is cooked remove from the oven. Place the potatoes into a medium size mixing bowl and mash the potatoes. Add the gorgonzola to the mash in small pieces and set aside.
Remove the skin from the ham hock and discard, strip the meat off the ham hock and cut it into small pieces and add to the mash potato mixture. Mix all ingredients together until well combined and cool slightly for 10-15 minutes.
Shape the croquette mixture into golf ball sized portions and place onto a large tray and set aside. Set up a crumbing station with a bowl of flour, beaten egg and breadcrumbs.
Flour each croquette followed by egg wash and finally coat each croquette in bread crumbs.
Place the croquettes onto a baking tray lined with baking paper and spray the croquettes with oil spray and place the tray into a pre-heated oven combi setting 210°C for 15-18 minutes until golden brown.
Once cooked serve croquettes with caperberries and a cold beer.