Cut carrots and celery into large pieces, stud onion with the cloves. Place ham hocks in a deep pot, add apples, onion, carrots, celery and herbs, cover with cold water and add pinch of salt. Bring slowly to a boil over medium-low heat, then gently simmer for 2 hours. Turn off the heat and allow to cool slightly.
Preheat the grill (or oven) to 375°F. Carefully remove ham hocks from the liquid and place on a cutting board. Using a sharp knife, remove skin and trim off any excess fat to reveal the pink meat underneath. Place hocks on the grill for 10 minutes to dry the surface of the meat.
Meanwhile, gently warm the barbecue sauce in a saucepan. After 10 minutes, baste the hocks with the sauce, grill for 20 minutes more, basting every 6 to 8 minutes until the hocks are glistening and crispy.
Serve with fresh, crisp apples and grainy mustard, alongside roasted seasonal vegetables and potatoes.
New thanksgiving thrill: These delicious hocks make a fantastic Thanksgiving meal surrounded by all the traditional sides!