|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||3%|
|Saturated Fat 1g||4%|
|Total Carbohydrate 29g||10%|
|Dietary Fiber 5g||16%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Simple, flavorful, and cheap. These ham hocks are cooked with potatoes, making a budget-friendly meal your family will enjoy. The simplicity is what we love about this boiled dinner, and everyone else will love the flavor.
Feel free to use a picnic ham in this recipe in place of the ham hocks. A picnic ham (smoked shoulder) takes about 20 to 25 minutes per pound. Add the vegetables about 30 minutes before the ham should be done.
Gather the ingredients.
Put ham hocks in a large Dutch oven or stockpot; cover with water. Add the bay leaves, garlic, salt, and pepper; cover and simmer for 2 hours.
Add the vegetables and cook for 30 minutes longer.
Skin the ham hocks and arrange them on a platter with the vegetables.
Serve and enjoy!
- A smoked pork shoulder or picnic ham may be substituted for the ham hocks. Cook a picnic ham for about 25 minutes per pound. Add the vegetables 30 minutes before it's done. A smoked shoulder will serve 6 to 8, so increase the vegetables, if desired.
- Replace the white turnips with a medium rutabaga, cut into chunks.
- Add a large onion, sliced, to the ham hocks along with the bay leaf and seasonings.
- Replace the sweet potatoes with red-skinned potatoes, or add them to the pot in addition to the sweet potatoes.