Braised Ham Hocks with Vegetables

- ham hocks: 2 to 3 lbs either whole or sliced about 1 inch thick

Rub for hocks
- 2 Tbs kosher salt

- 1 Tbs brown sugar
- 2 tsp chili powder

- 2 tsp coarse ground black pepper
- 1 tsp ground cumin
- 1 to 2 Tbs pressed or finely minced garlic - to taste
- 1 to 3 Tbs lard or oil for searing the hocks

Vegetables and Seasoning for the Roast
- 2 large onions, chopped in chunks
- 2 to 3 cloves minced garlic
- 3 medium carrots, choppped in 1/2 slices
- 1 1/2 to 2 lbs small potatoes, sliced in half
- 2 turnips, sliced in quarters
- 2 stalks celery
- 1 green cabbage, cored and cut in quarters (optional but adds lots of good moisture
- additional spices (optional)
- 1 Tbs rosemary, maybe a little more black pepper and salt, not much needed though
- 2 to 3 cups chicken broth or water with 2 Tbs brown miso or vegetable stock flavoring.

1.   Prepare the Ham Hocks - Rinse and dry the hocks but leave the skin and all fat on! Rub the garlic on and then mix the dry rub ingredients and fully coat the hocks.  Place in the fridge for one to three hours.

2.  Searing Using a dutch oven or oven proof skillet with tight fitting lid, heat the lard or oil on medium heat and sear the hocks uncovered until they are brown on all sides, about 15 minutes. Remove the hocks and reduce heat to medium and then saute the onions for about 5 minutes.  Add the garlic and rosemary and saute just a little more. 

3.  Braising in the Oven  Add back the hocks while mixing in the other vegetables so that there is an even distribution throughout.  Pour in the stock and cover with the tight fitting lid (important) and bake at 300 degrees for 2 hours.  Remove from oven and let it rest covered for at least 15 minutes.  The meat should fall off the bone.  You can remove the skin but we prefer to serve it with the skin and let people choose to eat it or not.