I have a soft spot for the ham hock: it's the cut that's often overlooked, but it has a distinct, slightly smoky flavor and a perfect texture when treated gently. The first time I cooked it like that was one evening when I wanted a "real" dish without spending the whole afternoon in the kitchen: a few shallots, a little white wine, and the oven does most of the work.
In this traditional version, the idea is simple: roast to awaken the aromas, baste to prevent drying, then let the shallots gently confit in the juices. The small touch that makes all the difference is deglazing and reducing slightly at the end of cooking: you get a short, glossy sauce that coats the ham without masking it.
I added a very "everyday cooking" garnish with carrots and mushrooms (practical, and they soak up the juices). It respects the classic spirit: a simple, convivial oven dish, where everything is in the juices and the cooking.
In terms of nutritional balance, it's rich in protein, and the vegetables provide fiber and potassium. If you like slightly salty dishes (of course, with ham), the best approach is not to add salt at the beginning: you can adjust it at the very end, once the sauce has reduced. You'll see, it's the kind of recipe that gives the impression of having simmered for a long time… when in reality, it's mostly common sense and a couple of tricks.
Roasted ham hock with shallots
4
parts25
minutes35
minutes533
kcal1
hourA gently roasted ham hock, basted with white wine, with meltingly soft shallots and a small garnish of carrots and mushrooms. A simple, rustic dish, full of flavor thanks to the reduced jus.
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Ingredients
800g ) of ham hock (1 piece
300g of shallots (about 8-10), peeled
200g carrots , cut on the bias
200g of button mushrooms, sliced
2 crushed garlic cloves
2 tablespoons of neutral oil (or duck fat)
20g of butter
15 cl of dry white wine
15 cl of stock (chicken or vegetable)
1 teaspoon of Dijon mustard
1 sprig of thyme
1 bay leaf
Freshly ground pepper
Instructions
- Preheat the oven to 200°C (fan oven if possible). Take the ham hock out of the oven 10 minutes beforehand so it doesn't get too cold.
- In a Dutch oven (or a deep baking dish), heat the oil over medium-high heat. Sear the ham hock for 2 to 3 minutes per side to brown it. Season generously with pepper. (Do not add salt: the ham will provide enough.)
- Add the butter, then the whole shallots (or halved if they are large), the carrots, the mushrooms and the garlic. Sauté for 3 minutes, stirring: everything will be coated in fat and will start to brown.
- Add the thyme and bay leaf. Deglaze with the white wine: scrape the bottom with a wooden spoon to loosen the browned bits. Let it boil for 1 minute.
- Pour in the broth. Cover the casserole dish (or cover the dish tightly with aluminum foil). Bake for 20 minutes.
- Remove the casserole dish from the oven, turn the ham hock over, and drizzle with the juices. Return it to the oven uncovered for 10 minutes to reduce the sauce and lightly brown the shallots.
- Remove the ham to a cutting board and let it rest for 5 minutes (it's short, but it helps keep it moist). Meanwhile, put the casserole dish over medium heat.
- In a small bowl, mix the mustard with 2 tablespoons of hot juice, then pour it back into the pot. Let it reduce for 2 to 4 minutes: you want a thick, coating sauce. Taste and adjust the seasoning only if necessary (often, no salt is needed).
- Slice the ham hock. Serve with the shallots and vegetables, and top with the sauce.
📊 Nutritional Information
1 serving (approx. 350g)
| Nutrient | Value |
|---|---|
| Calories | 533 kcal |
| Proteins | 41g |
| Carbohydrates | 17g |
| including sugars | 9g |
| Lipids | 28g |
| including saturated fatty acids | 8g |
| Fibers | 4g |
| Sodium | 1550mg |
| Vitamins | |
| Vitamin B3 | 55% AJR |
| Vitamin B6 | 40% AJR |
| Vitamin B12 | 70% of the recommended daily allowance (RDA) |
| Minerals | |
| Phosphorus | 45% AJR |
| Zinc | 40% AJR |
| Selenium | 55% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
If your ham hock is very salty, the extra tip is to rinse it quickly under cold water and then dry it well before searing it: this reduces the salt without removing the taste.
💡 Chef's Tips
For incredibly tender shallots, keep them whole and cover them well for the first 20 minutes: they will caramelize in the steam. If the sauce reduces too quickly, thin it with a splash of stock rather than water.
🔄 Variations
- Add 1 tablespoon of cider vinegar at the end for a touch of acidity (without changing the spirit of the dish).
- Replace button mushrooms with brown mushrooms for a more pronounced taste.
