Roast the nuts: In a large saucepan over medium-high heat, roast the California nuts dry, stirring occasionally, until they are lightly browned, about 1 to 2 minutes.

Cook the ham hock according to the instructions on the label (or 28 to 33 minutes per kilogram [13 to 15 minutes per pound] at 190°C [375°F]).

Ten minutes before serving the ham, heat the brown sugar and apple cider in a saucepan over high heat. Bring to a boil, then simmer until a thick syrup forms, about 6 to 8 minutes. Remove the saucepan from the heat and add the ginger biscuits and California nuts.

Remove the ham from the oven. Place it in a serving dish, pour the syrup over it, and serve.