Ham hocks are hard to find fresh, but not impossible. My butcher can usually get them for me. You may find them more easily in their smoked form, which can be used to flavor all sorts of veggies and soups, but it’s worth the effort to find them fresh for this dish. When roasted slowly, the meat becomes impossibly tender and flavorful. And special. It’s not every day you see a whole ham hock on a plate.
Ingredients
- 4 ham hocks (about 1 pound each)
- 2 tablespoons peanut or vegetable oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1½ cups dry vermouth
- One 12-ounce can cola
- ¼ cup rice vinegar
- 2 tablespoons soy sauce
- 1 star anise
- 1 teaspoon black peppercorns
- 2 bay leaves
Miso Glaze
- ¼ cup red miso
- ½ cup apple cider
- ½ cup packed brown sugar
- 3 tablespoons sorghum
- 2 tablespoons soy sauce
How to Make It
- Soak the ham hocks in cold water for 30 minutes; drain and pat dry with paper towels.
- In a Dutch oven, heat the oil over medium heat. Add the ham hocks and brown on all sides, about 5 minutes. Don’t worry if they get a little burned on the outside; you’re going to cook the hell out of these hocks.
- Add the onions and garlic to the pot and sauté for 2 minutes. Add the vermouth, cola, vinegar, soy sauce, star anise, pepper corns, and bay leaves, bring to a boil, and skim off the foam that rises to the top. Cover with a tight-fitting lid and lower the heat to medium-low. Braise for 2 hours while you read some Walt Whitman poems.
- Just before the hocks are done, prepare the glaze: In a small saucepan, combine all the ingredients, bring to a simmer, and simmer, stirring until thick and syrupy, 5 to 6 minutes. Keep warm.
- After 2 hours, check the ham hocks: The skin should be soft and amber in color and the meat should be falling off the bone. If not, continue to cook for another 20 minutes or so.
- Preheat the broiler. Carefully transfer the ham hocks to a baking pan. Brush the glaze onto the hocks and transfer to the hot broiler. Broil until the glaze starts to bubble and caramelize, usually 3 to 5 minutes but this will really depend on the strength of your broiler, so check frequently. Transfer to large warm bowls and serve with a small ladle of the braising liquid.
