Name: Roasted Ham Hock with Vegetables
Prep time: 15 min
Total time: 5 h
Yield: serves 6 people
Cuisine: Slovenian
Ingredients: 1500 g (3.3 pounds) smoked ham hock; 2 bay leaves; 1 tbsp peppercorns; 400 g (1 pound) dried white beans; 1 tbsp salt, for the beans; 4 carrots; 3 celery stalks; 1/2 cabbage; 2 garlic cloves; 1 bay leaf; 1/2 tsp thyme

Roasted Ham Hock with Vegetables

This Easter holiday, our main dish will be both special and easy to prepare—most of the cooking is done by the oven. The roasted ham hock with vegetables is a delightful centerpiece that is light yet satisfying, ensuring everyone stays full for hours. It's perfect for larger family gatherings, typical during Easter. There's no need for extra side dishes, as the vegetables are delicious and cooked to perfection. However, serving mashed potatoes as an additional side would make a lovely complement.

Juicy Roasted Ham Hock with Vegetables

These are the top reasons why we adore this recipe:

roasted ham hock is golden brown and melts in your mouth; it is so juicy
serve with a side of roasted vegetables
hands-off recipe, most of the work is done by your oven
we like to serve it in winter, spring, or for the Easter holidays
perfect for gatherings and to feed many people
keeps well in the freezer
dairy-free and gluten-free

What to serve with Roasted Ham Hock

We usually serve this Roasted Ham Hock with roasted vegetables. However, any of these sides would be a great, delicious choice, too. We recommend:

Storing and freezing

We can store the Roasted Ham Hock with Vegetables in two ways.

Transfer the cooked and chilled dish to an airtight container, seal it, and keep it refrigerated for up to 4 days. Before serving, reheat well in the oven or on the stove.

Optionally, freeze any leftovers. Place the cooked and chilled dish in a freezer bag or airtight container. Seal and place in the freezer for up to 3 months. Before serving, defrost and reheat well in the oven or on the stove.

How to make Roasted Ham Hock with Vegetables at home (video)

Check this short video to master making Roasted Ham Hock with Vegetables at home.

Next, try these Easter mains

Made in collaboration with Celjske mesnine d.o.o.

Ingredients

ham hock

1500 g (3.3 pounds) smoked ham hock

2 bay leaves

1 tbsp peppercorns

vegetables

400 g (1 pound) dried white beans

1 tbsp salt, for the beans

4 carrots

3 celery stalks

1/2 cabbage

2 garlic cloves

1 bay leaf

1/2 tsp thyme

Tools and equipment

bowl

large pot with a lid

kitchen knife

cutting board

deep baking dish

parchment paper

aluminum foil

METHOD

one day ahead

Add the ham hock to a large bowl and cover with water. Place in the fridge for 12 hours (or overnight). Add dry beans to a separate large bowl, cover with water, season with salt, stir to combine, and set aside to room temperature for 12 hours (or overnight).
cook the ham hock

Drain the ham hock and place in a large pot. Cover with hot water. Add bay leaves and peppercorns. Place over high heat. When it boils, reduce the heat to a minimum, partially cover it with a lid, and cook slowly for 1 hour and 15 minutes. It shouldn't boil. Preserve the cooking water.
prepare the vegetables

Peel the carrots and cut them into large pieces. Peel the celery stalk and cut it into small pieces. Clean the cabbage and cut it into large pieces. Place a rack in the middle of the oven and preheat it to 160 °C / 320 °F.
Roasted Ham Hock with Vegetables

Add the drained beans to a large, deep baking dish. Add the carrots, celery, and cabbage. Season with salt and pour in 1500 ml (6 cups) of preserved cooking water. Add the peeled garlic cloves, bay leaf, and thyme. Stir and add the drained ham hock. Cover the baking dish with parchment paper and another aluminum foil layer. Place in the oven and roast for 2 hours at 160 °C / 320 °F. Remove both papers and continue to roast for 1 hour 30 minutes. Remove from the oven, remove the bone from the ham hock, divide between six plates, and serve.

Tip

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Roasted Ham Hock with Vegetables