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Meat, Classics and bistro fare

Roast ham hock with roasted potatoes

Roast ham hock with roasted potatoes is a simmer then roast dish for 4 people, ready in 2.5 hours, rated moderate difficulty, at about €3.00 per person. The key is simmering the ham hock gently and drying the skin thoroughly before brushing it with mustard and honey, so it puffs up and crisps in the oven.

A salt cured ham hock simmered then roasted until the skin turns crackling crisp, with potatoes browning in the juices.

Roast ham hock with roasted potatoes
Total time
2 h 30
Difficulty
Medium
Cost per person
€3.00
Calories per person
600 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

The salt cured ham hock starts out simmering gently in a broth scented with thyme and bay leaf, until the meat turns fork tender. It then goes into the oven with its skin scored, brushed with grainy mustard and honey, to build that crackling crust that makes the whole dish worth it. The potatoes roast right alongside, soaking up the meaty juices as they bubble away.

This is a Sunday dish, the kind you set simmering quietly before sitting down to eat hours later. It takes some planning but barely any hands on time, which makes it an easy choice for having people over. Kids used to milder flavors might find the salt cured hock a bit strong, so it's better suited to a table of adults or teenagers.

The ingredients

4 people

Butcher

  • Salt cured ham hocks 2

Fruits and vegetables

  • Potatoes 1.2 kg
  • Onions 2
  • Carrots 2
  • Thyme 4 sprigs

Pantry

  • Grainy mustardoften in the pantry 2 tbsp
  • Honeyoften in the pantry 1 tbsp
  • Bay leavesoften in the pantry 2 leaves
  • Sunflower oiloften in the pantry 3 tbsp
  • Pepperoften in the pantry 1 pinch

Allergens Mustard

The step by step recipe

  1. Rinse the ham hocks and place them in a large pot of cold water with onion, carrot, thyme and bay leaf.

    Change the water once if the ham hock is very salty.

  2. Bring to a gentle simmer and cook slowly. 1 h 15

    Skim regularly so the broth stays clear and the meat tender.

  3. Drain the ham hocks, score the skin and brush with mustard and honey.

    Dry the skin well with paper towels, it will puff up and crisp in the oven.

  4. Place them in a baking dish with the potato wedges and the oil, and roast at 210°C. 45 min

    Baste the potatoes with the juices dripping from the ham hock to help them brown.

  5. Let rest 10 minutes and serve with the potatoes. 10 min

    Add pepper but no salt, the cured ham hock is already plenty salty.

Our tips to get it right

  • Pick ham hocks of similar size so they cook at the same rate during simmering.
  • Never salt the cooking water, the cured hock already brings plenty of salt on its own.
  • Cut the potatoes into evenly sized wedges so they all brown at the same pace in the oven.

The variations

  • Swap the honey for brown sugar for a slightly deeper caramelized crust.
  • For a faster version, use precooked ham hocks and cut the simmering time down to 30 minutes.
  • Add parsnips or Jerusalem artichokes alongside the potatoes for a mix of root vegetables.

What to serve it with

  • A green salad with a sharp vinaigrette
  • Pickles and extra mustard on the side
  • A dry cider or sparkling apple juice

Storage

The ham hock and potatoes keep 2 to 3 days in the fridge in a sealed container. The meat freezes well once shredded, though roasted potatoes lose their crispness after thawing. Reheat in the oven so the skin crisps back up a bit.

Questions about this dish

Can you prep the ham hock ahead of time?

Yes, simmer the ham hock the day before and keep it in the fridge in its broth. All that's left on the day is brushing it with mustard and honey and roasting it.

What if the ham hock turns out too salty?

Change the cooking water once partway through simmering to tone down the salt. You can also soak the hock in cold water for an hour before cooking it.

Can you use a different mustard?

Regular Dijon mustard works fine too, the skin will just have a bit less texture. Avoid very sharp mustards, they can overpower the honey.

How do you get the skin really crispy?

Dry the skin thoroughly with paper towels before scoring and brushing it. A fairly hot oven, around 210 degrees Celsius, helps the skin puff up and crackle.

How long does it take to make a roast ham hock with roasted potatoes?

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

How many calories are in a roast ham hock with roasted potatoes?

About 600 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 roast ham hock with roasted potatoes cost?

About €3.00 per serving, or €12.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains mustard. Always check the labels of the products you buy.

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