Seems like a perfect dish for these cooler days and to welcome in Fall!
Broiled Ham Hocks photo from Serious Eats
Recipe adapted from Chichi Wang’s recipe on Serious Eats
- 2 tablespoons dijon or whole grain mustard
- 1 teaspoon white or red wine vinegar or Artesano’s honey mead
- 6 tablespoons olive oil (some could be any farm fat)
- Kosher salt and freshly ground black pepper
- 4 pounds bone-in ham shanks (or hocks)
- 1 onion, roughly chopped
- 1/2-1 cup celery or celeriac, roughly chopped
- 1 large carrot, roughly chopped
- 1 small bunch parsley
- 2 bay leaves
- 1 pound savoy or white cabbage, finely sliced (about 1/2 large head)
- 1 tablespoon balsamic vinegar
DIRECTIONS
Add ham shanks, onion, celery, carrot, parsley, and bay leaves to a large saucepan or dutch oven. Cover with water or stock by 2 inches. Bring to a boil over high heat, reduce to a bare simmer, cover, and cook until hocks are completely tender, about 3 hours. Remove from heat and set aside. (Probably could also do this in a slow cooker overnight or all day.)
Heat 2 tablespoons olive oil or other fat in a pan big enough to handle the cabbage. Add the chopped cabbage and cook, stirring frequently, until cabbage softens, about 10 minutes. Season to taste with salt and pepper. Add balsamic vinegar and continue to cook, stirring frequently, until the cabbage is beginning to brown, about 10 minutes longer.
Preheat broiler to high and adjust rack to six inches below element. Transfer cabbage to cast iron skillet, broiler-proof dish, or if did ham shanks in a dutch oven that could be used, you will just have to pull out shanks and veggies first. Put shanks on top of cabbage, discarding vegetables and bay leaves (save broth for another use). Use the cabbage to cover exposed flesh on shank, but leave skin exposed for browing. Season hocks with salt and pepper. Broil until the skin is browned on one side, 8 to 10 minutes. Turn the hock over and broil again until the skin is brown and crispy, about another 8 minutes.
While hocks are broiling, combine mustard and vinegar of choice in a small jar or immersion blender. Shake. Add 1/2 cup olive oil. Shake vigorously or blend to emulsify. Season to taste with salt and pepper then set aside.
Serve Hocks over cabbage with vinaigrette over or on the side.
Ok…we haven’t taken accurate measurements, but we do obsess about the weather. Rough count was 23″ fallen since November 9th BEFORE this week’s storm….which had almost 8 (measured) inches Tuesday morning, plus all the rest that came. Wow, we used to describe ourselves as snow-starved before we moved back to Vermont. Check, solved that yearning!
Wow….what a snowy November. Fortunately the farmstand is stocked with not only cozy root veggies, but a range of our pasture-raised meats and even some fresh greens!
Seems winter is arriving at least at the farm. It just calls for the slow roasted meals and soups. The farmstand is stocked with ingredients for both (and even some pre-made soups).
Time to enjoy those roasted and baked veggies, yeah!! Hmmm…Brussels Sprouts..or maybe a squash…or all of the above. We’ve been slow cooking goat shoulder..perfect weather for it.
