Ham Hock Pot Roast

The newest crowd-pleaser here at my house is cheap, hearty, and delicious. Using an ingredient I didn’t ever think I would use, I invite you to put a wonderfully flavored meat and potatoes meal on the dinner table for less that three dollars a person.

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If you have an aversion to pig parts, this might me the best start to a conversion. If you are in Chicago, I recommend buying your smoked hocks at Gene’s Sausage shop in Lincoln Square. They have two sections – small and large – for this recipe, you want the large ones. I recommend, one hock per every two guests.

Here’s what you need and how to put it together:

2-3 hocks

1 lb of golden potatoes, peeled and halved

2 large yellow onions, coped rough

8 large carrots, peeled and cut into 2″ pieces

3 fresh bay leaves

handful of thyme

ground black pepper

Directions:

1. Soak hocks in water over night

2. Add everything to dutch oven, cover with water, and season liberally with pepper

3. Simmer on stove top for 20 minutes, skimming any scum

4. Cover with wet wax paper and roast in 325 degree oven for 2.5 – 3 hours.

Serve and Enjoy!

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