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.