Ham Hocks Bourguignon

Ham hocks Bourguignon

Ham Hocks

Treasures can be found in some of the most unexpected places, right where the body of the hog lays over its legs is where the ham hocks provide a sweet spot for fatty meats can be found, try this exquisite part of the pork in your next fatty stew and be amazed by the results!

Although it is extremely recommended to blend in with leaner pieces for stews, you should also try it for soups and to include meaty bones into your soups and broths; with the best of two worlds, you can have all the texture and rich taste of near to bone meat with the benefits (and density) provided by its bone marrow, reason why it is also great for terrines recipes.

Also known as pork knuckles, the ham hock it is a nutritious ingredient that include around 14 grams of protein per portion, and it is rich in calcium, iron, magnesium and potassium.

Free of hormones, antibiotics, steroids and with a rich and natural diet, the pork is raised from Rare Heritage breeds, including Red Wattle, Mulefoot and Large Black.

6 servings / 1½ hour / easy

Ingredients:

  • 4 lbs ham hocks – Purchase Here
  • 3 cups red wine
  • 2 cups beef stock
  • 3 garlic cloves, minced – Purchase Here
  • 1 cup chopped white onions – Purchase Here
  • 1 cup sliced carrots – Purchase Here
  • 1 cup sliced red bell pepper
  • 1 cup mushrooms – Purchase Here
  • 2 tablespoons tomato paste
  • 2 springs of rosemary (or 1 tablespoon dried)
  • 2 tablespoons fresh thyme (or 1 tablespoon dried)
  • 4 leaf bays
  • 1 cup butter – Purchase Here
  • 2 tablespoons white flour
  • Olive oil (as needed)
  • Water (as needed)
  • Salt and pepper to taste

Instructions:

  • Preheat oven to 320°F (160°C)
  • In a pot heat oil to medium-high and melt half of the butter
  • Completely sear the ham hocks.
  • Remove the ham hocks from the pot, salt and pepper at taste and set aside.
  • Sauté half of the onions.
  • Add garlic and carrots and cook for 3 minutes.
  • Mix in tomato paste and flour and stir constantly for 2 more minutes.
  • Return the ham hocks to the pot.
  • Add wine and bring to boil.
  • Mix in the spices and the beef stock and bring once again to boil.
  • Cover the pot and bake for 1 hour in the oven.
  • Meanwhile, in a large skillet turn heat to medium, add oil and sauté the rest of the onions, melt the remaining butter and add the mushrooms.
  • Once the mushrooms turn golden brown all over, add them to the baking pot and bake for 30 more minutes or until the meat pulls away easily with a fork.

EXTRA TIP

You can serve Ham Hocks Bourguignon with your favorite recipe of mash potatoes, risotto or pasta; or any other plain starchy dish you like, it also goes well with more cooked vegetables.