I had to change the a little- the recipe specified 4 500g ham hocks. Mine was certainly more than 500g, probably almost double that. I made all the marinade, but had about half of it left over. I also cooked it at a lower temperature, but for about the same time- it came out very tender on the inside, and a little blackened on the outside.
I didn't eat it right away, I let it cool and then shredded it up, coating it in a little clementine juice and olive oil, as per the recipe's instructions. The next day, I fried the ham in a hot frying pan, with a little extra olive oil and a squeeze more juice added at the end of cooking. It turns it sticky and slightly crispy- delicious. To eat alongside, I made some coconut rice, with spring onions and lots of freshly chopped coriander stirred in at the end.
I had half of the marinade left, so I used it on some pork ribs, from the aforementioned Aubrey Allen. They weren't like baby back ribs, which is what I was expecting, but far thicker, more like a slab of pork belly:
I cooked them for about an hour at 170 degrees Celsius, and then turned the heat up to 220 and cooked for a further 15 minutes to crisp up the fat.