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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)
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Main Course
Cuisine Canadian
Servings 6
Calories 600 kcal


  • 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
    Smoked Ham Hock with Roast Potatoes
Keyword fall, ham, ham hock