Bizarre Foods Monday: Broiled Ham Hock with Braised Cabbage

unnamed

Ingredients

  • 2 tablespoons dijon or whole grain mustard
  • 1 teaspoon white or red wine vinegar
  • 6 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • 4 pounds bone-in ham hocks
  • 1 onion, roughly chopped
  • 2 stalks celery, 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

Procedures

  1. Combine mustard and vinegar in a small sealable container. Add 1/2 cup olive oil. Seal container and shake vigorously to emulsify. Season to taste with salt and pepper then set aside.
  2. Add ham hocks, onion, celery, carrot, parsley, and bay leaves to a large saucepan. Cover with water 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.
  3. Heat remaining 2 tablespoons olive oil in a 12-inch straight-sided sauté pan over medium-high heat until shimmering. 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.
  4. Preheat broiler to high and adjust rack to six inches below element. Transfer cabbage to a broiler-proof casserole dish. Transfer hocks to cabbage, discarding vegetables and bay leaves (save broth for another use). Nestle the hocks in the cabbage, using the cabbage to cover exposed flesh but leaving skin exposed. 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.
  5. Serve immediately with cabbage and mustard vinagrette on the side.
Advertisements
Bizarre Foods Monday: Broiled Ham Hock with Braised Cabbage

One thought on “Bizarre Foods Monday: Broiled Ham Hock with Braised Cabbage

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s