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Meat, South and mountains

Ham hock with Savoie white wine and polenta

Ham hock with Savoie white wine and polenta is a slow cooked dish for 4 people, easy to make in 2.5 hours, for about €3.40 per serving. The key to success is a long, very gentle simmer that makes the meat tender, plus keeping the rind on during cooking, which naturally thickens the sauce.

It takes time but it's easy, a melt in your mouth ham hock in Savoie white wine over soft polenta.

Ham hock with Savoie white wine and polenta
Total time
2 h 30
Difficulty
Easy
Cost per person
€3.40
Calories per person
510 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

The ham hock simmers for a long time in a broth flavored with Savoie white wine, carrots and a bouquet garni that slowly infuse the meat. After two hours, it shreds on its own with a fork, wonderfully tender, and the sauce has gained body thanks to the rind. The polenta, cooked in the same broth, brings a soft texture that balances the richness of the meat.

This is a weekend or Sunday family dish, the kind you set to simmer while you go about your day. Mon Chou suggests it for days when you have some time but not much energy for technique, since the slow cooking does all the work. It appeals mostly to fans of braised dishes and mountain cooking, and is less obvious for kids because of the ham hock.

The ingredients

4 people

Butcher

  • Ham hocks 2

Pantry

  • Savoie white wine 50 cl
  • Instant polentaoften in the pantry 250 g
  • Chicken brothoften in the pantry 1 l
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onions 2
  • Carrots 3
  • Bouquet garni 1

Dairy

  • Butter 30 g

Allergens Lactose, Celery

The step by step recipe

  1. Soak the ham hocks in cold water for an hour if needed to remove excess salt, then rinse them.

    Taste the water, if it's too salty, change it.

  2. Put them in a Dutch oven with the wine, onions, sliced carrots and bouquet garni, cover halfway with water.

    The Savoie white wine adds a nice fresh acidity.

  3. Let it simmer covered over very low heat. 2 h

    The broth should barely tremble, patience is what makes the meat tender.

  4. Cook the polenta in the broth while stirring, then add the butter. 8 min

    Stir in a figure eight pattern to avoid lumps.

  5. Shred the ham hock and serve it over the polenta with a bit of sauce.

    Reduce the sauce for a few minutes so it coats the meat nicely.

Our tips to get it right

  • Choose a dry Savoie white wine, like Apremont or Jacquère, it adds just the right amount of acidity without overpowering the dish.
  • Let the cooked ham hock rest for ten minutes before shredding it, it comes apart more cleanly and stays juicier.
  • If the sauce seems too thin at the end of cooking, remove the ham hock and reduce the liquid alone over high heat for a few minutes.

The variations

  • Swap the Savoie wine for another dry white wine if you can't find it, the result stays close to the original.
  • For a quicker version, use a pre-cooked ham hock from the store and cut the simmering time to about one hour.
  • Add a few button mushrooms or porcini toward the end of cooking for a more autumnal touch.

What to serve it with

  • A glass of the same Savoie wine
  • A green salad with a sharp vinaigrette
  • Crusty bread for the sauce

Storage

The shredded ham hock and its sauce keep for 2 to 3 days in the refrigerator in a sealed container. They freeze well for up to 2 months. Reheat gently in a saucepan, adding a bit of broth or water if the sauce has thickened.

Questions about this dish

Can this dish be made ahead of time?

Yes, it's actually recommended. The ham hock tastes even better reheated the next day, once the meat has had time to soak up the sauce.

Do you always need to soak the ham hock to remove salt?

Not always, it depends on how the butcher salted it. Taste the soaking water after an hour, if it's still very salty, change the water and soak longer.

Can polenta be replaced with something else?

Yes, mashed potatoes or fresh pasta work just as well with the sauce. Polenta stays closer to the mountain feel of the dish.

Why keep the rind on during cooking?

The rind releases collagen that turns into gelatin during the long simmer. That's what naturally thickens the sauce without needing flour or cream.

How long does it take to make a ham hock with Savoie white wine and polenta?

Count 2 h 30 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a ham hock with Savoie white wine and polenta?

About 510 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a ham hock with Savoie white wine and polenta cost?

About €3.40 per serving, or €13.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, celery. Always check the labels of the products you buy.

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