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.
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)
Equipment
- Dutch Oven (see end of this post)
Ingredients
- 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
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.
- Carve and serve
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Looks delicious.
Going to make it for our New Years day tradition of pork and sauerkraut (on the side) which is meant to bring good luck for the year. I’ll have green beans too as you suggested.
Thanks for sharing.
I made this dish because I love ham hocks and I truly didn’t know all the ways they could be used. I just simply used them in my greens and beans. Never did I know they could be the main attraction to a meal. I haven’t even tasted the finished product but I can tell you this… the aromas are amazing. I boiled my green beans and carrots in the juice from the ham hocks after I transferred them to the baking dish then on the roasting pan because I felt like 20 minutes wasn’t enough time for them to be tender. But I only boiled them 5 minutes. I said all that to say thank you for the recipe!!!!
How can I make it in a slow cooker
Thanks for asking. I don’t own a slow cooker so I couldn’t give you a reliable answer.