Ham hock with rutabaga-cauliflower mash

Ham hock with rutabaga-cauliflower mash

Ham hock is one of the cheapest and most underrated pieces of the pork. It's big on flavor and low on effort. We paired it with a colorful rutabaga, cauliflower and carrot mash, and got a tasty budget-friendly meal as a result.

Ham hock with rutabaga-cauliflower mash

Ham hock is one of the cheapest and most underrated pieces of the pork. It's big on flavor and low on effort. We paired it with a colorful rutabaga, cauliflower and carrot mash, and got a tasty budget-friendly meal as a result.
USMetric
4 servingservings

Ingredients

Ham hock
  • 3 lbs 1.4 kg ham hockham hocks
  • 1 (2¼ oz.) 1 (60 g) carrot, choppedcarrots, chopped
  • 1 (4 oz.) 1 (110 g) yellow onion, choppedyellow onions, chopped
  • 1 (3 oz.) 1 (90 g) leek, choppedleeks, chopped
  • 1 tsp 1 tsp peppercorn, whitepeppercorns, white
  • 1 tsp 1 tsp allspice berries
  • 2 2 bay leafbay leaves
Rutabaga-cauliflower mash
  • 113 lbs 600 g rutabaga, diced
  • 12 oz. 350 g cauliflower, chopped
  • 1 (2¼ oz.) 1 (60 g) carrot, choppedcarrots, chopped
  • 4 oz. 110 g butter
  • salt and pepper, to taste
  • 1 pinch 1 pinch ground nutmeg (optional)
Serving
  • 4 tbsp 4 tbsp Dijon mustard
  • 2 tbsp 2 tbsp fresh parsley, finely chopped
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Instructions

Ham hock

  1. Rinse the ham hock in cold water. Place ham hock in a pot of boiling water and boil for 5 minutes. Set aside the meat and rinse the pot.
  2. Add chopped carrots, onions and leeks in the same pot. Transfer the meat back to the pot. Add peppercorns, allspice berries and bay leaves.
  3. Fill pot with water so it covers everything. Bring to a boil. Lower the heat and simmer steadily with the lid on for 1.5-2 hours. The ham hock is ready once the meat falls off the bone.
  4. Remove the meat but keep the broth in the pot. Remove the bones, slice the meat and keep warm.
  5. Rutabaga-cauliflower mash

  6. Add diced rutabaga, chopped cauliflower and carrots to the broth. Cook the vegetables until they get soft.
  7. Pour off the broth, and save for another time when you're making soup or sauce. Once drained, allow vegetables steam off in the pot for a few minutes. Mash them roughly.
  8. Add butter and keep mashing. Salt and pepper to taste, add nutmeg for extra flavor.
  9. Serve the meat and the mash with mustard and fresh parsley.

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4 comments

  1. Morgan
    Wow! I've been doing keto for over a year and didn't realise until today that swede was relatively low carb. Made this and it tasted amazing but most importantly, now I have the perfect substitute for potato mash!
  2. Nancy
    I was looking for a rutabaga mash when I found this one. It's outstanding, and lends itself to experimentation. Try parmesan cheese and/or heavy whipping cream. As Morgan stated, it's the perfect substitute for potato mash!
  3. Elizabeth Noonan
    The mashed "potatoes" were delicious. As far as the ham hock is concerned: i could only find smoked ham hock at the grocery store. I wonder if it would have been better with non-smoked meat. What would be a good substitute for this meat otherwise?

    Lastly, i have Gestational Diabetes. And i had this for a late night (7:30 - 8Pm) dinner. It seems to have helped bring my Fasting blood sugars into range (below 95). I tested three times (89,99,90).

    Reply: #4
  4. Kristin Parker Team Diet Doctor

    The mashed "potatoes" were delicious. As far as the ham hock is concerned: i could only find smoked ham hock at the grocery store. I wonder if it would have been better with non-smoked meat. What would be a good substitute for this meat otherwise?
    Lastly, i have Gestational Diabetes. And i had this for a late night (7:30 - 8Pm) dinner. It seems to have helped bring my Fasting blood sugars into range (below 95). I tested three times (89,99,90).

    The dish probably would have been less salty with unsmoked ham hock. This is a pretty unique ingredient and I'm not sure what else would substitute in well for this dish. Congratulations on your blood sugar control!

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