Some copy here…
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.This recipe uses a ham hock of about 1.2 kg (2.6 lb)
- Dutch Oven (see end of this post)
- 1 smoked ham hock 2 if small
- 0.5 – 1 Kg (1 – 2lb) potatoes
- 3 garlic gloves
- 1 Onion chopped into 8 pieces
- 3 Cloves optional cut into quarters
- 5 ml (1 tsp) Fresh chopped ginger
- 2-3 bay leaves
- A few pepper corn
- 5 ml (1 tsp) thyme
- 5 ml (1 tsp) paprika
- 2.5 ml (1/2) tsp coriander
- 120 ml (1/2) cup butter, melted
- 60 ml (1/4) cup mayonaise
- 60 ml (1/4) cup dijon mustard
- 60 ml (1/4) cup maple syrup
- Salt and pepper to taste
- 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.
- Carve and serve