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
- 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