Simple, flavorful, and cheap. These ham hocks are cooked with potatoes, making a budget-friendly meal your family will enjoy. The simplicity is what I love about this boiled dinner, and everyone else will love the flavor.
Feel free to use a picnic ham in this recipe in place of the ham hocks. A picnic ham (smoked shoulder) takes about 20 to 25 minutes per pound. Add the vegetables about 30 minutes before the ham should be done.
- 4 meaty ham hocks
- 1 bay leaf
- 1 clove garlic
- 2 teaspoons salt
- 1/4 teaspoon black pepper
- 4 medium sweet potatoes (peeled and quartered)
- 4 medium turnips (white, peeled and quartered)
- 2 to 3 large carrots (halved lengthwise then crosswise)
- Put ham hocks in a large Dutch oven or stockpot; cover with water. Add the bay leaves, garlic, salt, and pepper; cover and simmer for 2 hours.
- Add the vegetables and cook for 30 minutes longer.
- Skin the ham hocks and arrange them on a platter with the vegetables.
Tips and Variations
- A smoked pork shoulder or picnic ham may be substituted for the ham hocks. Cook a picnic ham for about 25 minutes per pound. Add the vegetables 30 minutes before it's done. A smoked shoulder will serve 6 to 8, so increase the vegetables, if desired.
- Replace the white turnips with a medium rutabaga, cut into chunks.
- Add a large onion, sliced, to the ham hocks along with the bay leaf and seasonings.
- Replace the sweet potatoes with red-skinned potatoes, or add them to the pot in addition to the sweet potatoes.
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