Smoked Ham Hock with Roast Potatoes
Slowly cooked and roasted smoked ham hocks are another one of my favorite cool weather foods. This recipe takes on a Canadian flair with a maple glaze on the hock and potatoes.
A very simple, inexpensive and highly satisfying main course.
Some notes to the recipe below:
I typically cook some dried green beans as an additional side. These I soak for a few hours ahead, drain and add to the dutch oven a half hour before time is up, continuing to cook while the hock and potatoes are roasting.
I also frequently add a couple of carrots to the dish by tossing the peeled carrots into the dutch oven about a half hour before time is up (i.e. along with the above beans, if using). The precooked carrots are added to the roasting dish along with the other ingredients.
Instructions
- Place ham hock, onion, pepper corns, clove of garlic, ginger (optional cloves) and bay leaves into a suitable Dutch Oven or Casserole
- Add a few cups of water and bring to a boil. Skim off the foam.
- Season with salt and pepper.
- Cover the Dutch Oven or Casserole and slowly
simmer for 2-3 hours depending on the size.
- Take out the pork hock and place it on the baking tray.
- Prepare the glaze by combining mustard, mayonnaise and maple syrup.
- Add peeled and cut potatoes to the baking tray with ham hock.
- Add chopped garlic and season everything with paprika, thyme, coriander, salt and pepper.
- Using the cooking brush cover everything with the glaze.
- Preheat the oven to 215 C (420 F).
- Melt ½ cups of melted butter and pour it over potatoes.
- Roast pork and potatoes until browned for about 20 minutes.
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