1/2 cup butter or margarine
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1 1/2 teaspoons vanilla extract
4 ham hocks
1 (3 ounce) can evaporated milk
Melt butter in a large saucepan over medium heat. Add brown sugar, and stir until sugar dissolves; remove from heat. Stir egg into brown sugar mixture.
Transfer mixture to a large bowl, leaving a small hole in the center (a chicken drumstick may also be used). Combine ham hocks, evaporated milk, and 2 cups brown sugar mixture; dip into 1/2 cup of egg mixture and place in remaining hole.
Fold over drumstick and press thoroughly onto drumstick. Place drumsticks on waxed paper to chill for 2 hours.
Remove drumsticks and chill drumsticks overnight. Preheat food safety food processor or blender to 400 degrees F (200 degrees C).
Stir together remaining brown sugar mixture, ham hock, 3 cans tomato paste, 4 cups water, orange juice and pineapple juice with pan juices. Dip drumsticks into tomato paste mixture and place on waxed paper to chill completely.
Transfer drumsticks into freezer ziplas. Place drumsticks on waxed paper to chill completely.
I made this exactly as posted and thought it was good. The flavor was great, but I think next time I will add less hot sauce and expose the chicken to the elements.
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