Preparation time is 10minutes
Cook time is 1hours 35minutes
Total time is 1hours 45minutes
Serve is for 4 people
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 1.50kilograms Bertocchi Meaty Leg Hock
- 1/2 head red cabbage, cut into 4 wedges
- 1/4 cup extra virgin olive oil
- 6 thyme sprigs
- 1/2 cup frozen peas
- 2tablespoons apple cider vinegar
- 2tablespoons wholegrain mustard
- 1tablespoons maple syrup
- 2 dill sprigs, fronds picked, roughly chopped
Description
Enjoy the juicy flavours of ham hock in this simple traybake that pairs succulent cabbage with a tangy mustard dressing.
Instruction tip
Use-it-up tip:Leftover ham hock stock can be used to make soup or risotto. Cool and store in an airtight container in the refrigerator for up to 1 week, or freeze stock for up to 3 months.
Method
Step 1 of 4
Place ham in a large saucepan and cover with cold water. Cover with lid and bring to the boil over high heat. Reduce heat to low and simmer, covered, for 45 minutes or until tender.
Step 2 of 4
Preheat oven to 200°C/180°C fan-forced. Transfer ham to a large baking tray with sides. Pour 1/2 cup ham stock into tray. Arrange cabbage around ham. Drizzle with 1 tbs oil and top with thyme. Bake for 45 minutes, adding peas in the last 5 minutes of cooking, or until cabbage is tender.
Step 3 of 4
Meanwhile, combine vinegar, mustard, syrup and remaining oil in a heatproof, microwave-safe bowl. Microwave, uncovered, on high for 1 minute or until heated.
Step 4 of 4
Transfer cabbage, ham and peas to a board. Top with dill and drizzle with mustard dressing. Serve.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.