2 tablespoons grapeseed oil
1 large onion, thinly sliced
6 whole cloves garlic
1 large bay leaf
1 tablespoon dried oregano
1 teaspoon black pepper corns
6 pounds meaty ham hocks, smoked, fresh or a combination thereof
Cook’s Note: Six pounds of smoked ham hocks will yield approximately 1 3/4 cups of cooked meat. Six pounds of fresh ham hocks will yield approximately 2 1/2 cups of cooked meat. If desired, 2 1/2 cups of cubed cooked ham may be substituted for the ham hocks, in which the case the instructions for the recipe should begin with the line instruction for preheating the oven.
4 strips of bacon, cut in 1/2″ long pieces, crisped
1/4 cups mayonnaise
1/4 cup Dijon mustard
1/4 cup maple syrup
1 tablespoon honey
1/2 teaspoon paprika
1/2 teaspoon dried coriander
1 teaspoon grated fresh ginger
Salt and freshly ground black pepper to taste
1 tablespoon butter
1 cup (approximately 1/2 pound) parsnip, peeled and cut in 1″ cubes
2 cups (approximately 1 pound) yams, peeled and cut in 1″ cubes
2 cups (approximately 1 pound) turnip, peeled and cut in 1″ cubes
1 cup (approximately 1/2 pound) rutabaga, peeled and cut in 1/2″ cubes
1 cup (approximately 1/2 pound) carrot, peeled and cut in 1/2″ cubes
Heat a Dutch oven that is large enough to hold the ham hocks and 8 cups of cold water.
When the Dutch oven is hot, add grape seed oil.
When oil shimmers, add sliced onions. Saute for 5 minutes, stirring occasionally.
Add pepper corns, whole cloves of garlic and bay leaf. When herbs become fragrant, add ham hocks and 8 cups of cold water.
Bring water to a boil Skim off any foam that comes to the surface.
Reduce heat. Cover with a tight fitting lid.
Simmer 2-3 hours or until the ham hocks are soft and cooked through.
Remove ham hocks from liquid and place on a tray. Reserve liquid.
Allow ham hocks to cool. When they can easily be handled, remove meat from skin, fat, and bones.
Cut meat in 1″ cubes, reserve meat in a bowl and chill.
Cook’s Note: Skin, bones, and fat can be returned to the liquid used to simmer the ham hocks to make broth by simmering an additional 6 hours.
Preheat oven to 425° F.
Stir together the ingredients for the sauce (mustard, mayonnaise, crushed garlic, grated ginger, maple syrup, honey, paprika, coriander, salt and pepper) in a bowl. Chill.
Melt butter in a small saucepan.
Place yams, cauliflower, parsnips and turnips in an ovenproof casserole dish. Brush all vegetables with the melted butter. Bake for 30 minutes.
Reduce heat to 375° F.
Add ham hock meat to vegetables.
Use a brush to coat each piece of the meat and vegetables with the sauce.
Pour any remaining sauce over the meat and vegetables in the dish.
Bake for 30 minutes or until meat is hot and vegetables are fork tender or baked to the desired degree of doneness.
Place in serving dish and garnish with bacon.