Broiled Ham Hock With Braised Cabbage Recipe

Name: Broiled Ham Hock With Braised Cabbage Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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 saute 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.

978

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Broiled Ham Hock With Braised Cabbage Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!