Baked Ham Hock Pots
Baked Ham Hock Pots are a rustic and satisfying dish featuring succulent ham hocks slow-cooked with root vegetables and herbs. The result is a rich, savory meal that’s perfect for sharing with family and friends. Serve it with crusty bread for a complete experience.
Ingredients
- - 2 smoked ham hocks about 500 g each
- - 1 tablespoon olive oil
- - 1 onion chopped
- - 2 carrots peeled and chopped
- - 2 celery stalks chopped
- - 3 garlic cloves minced
- - 1 teaspoon dried thyme
- - 1 teaspoon dried rosemary
- - 1 bay leaf
- - 500 ml chicken or vegetable stock
- - 400 g canned diced tomatoes or fresh tomatoes, chopped
- - 2 medium potatoes peeled and diced
- - Salt and pepper to taste
- - Fresh parsley for garnish
Instructions
- **Preheat the Oven**: Preheat your oven to 180°C (350°F).
- **Sear the Ham Hocks**: In a large ovenproof pot or Dutch oven, heat the olive oil over medium heat. Add the ham hocks and sear them on all sides until browned. This should take about 5-7 minutes. Remove the ham hocks from the pot and set aside.
- **Sauté the Vegetables**: In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened. Add the minced garlic and cook for an additional minute until fragrant.
- **Add Herbs and Stock**: Stir in the dried thyme, dried rosemary, and bay leaf. Pour in the chicken or vegetable stock and add the canned diced tomatoes. Bring the mixture to a simmer.
- **Add the Ham Hocks and Potatoes**: Return the ham hocks to the pot and add the diced potatoes. Season with salt and pepper to taste.
- **Bake**: Cover the pot with a lid and transfer it to the preheated oven. Bake for about 2 hours, or until the ham hocks are tender and the meat easily pulls away from the bone.
- **Serve**: Once cooked, remove the pot from the oven and let it cool slightly. Remove the ham hocks, shred the meat, and discard the bones and skin. Return the shredded meat to the pot and stir to combine.
- **Garnish and Enjoy**: Serve the baked ham hock pots in bowls, garnished with fresh parsley. Enjoy with crusty bread for dipping!
Video
Notes
- Additional Tips: You can add other vegetables such as parsnips or turnips for extra flavor and nutrition. If you prefer a thicker stew, you can mash some of the potatoes into the broth.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.