This recipe is extremely easy to make. It uses smoked ham hock steaks. Because they’re already cooked, all you need to do is heat them up until their skin gets crispy (though they taste great cold, too). Just remember to make the mustard the day before you plan to eat the hocks. It needs time in the fridge to allow the flavors to develop.
Ingredients
Smoky Whole-Grain Mustard
- ¼ cup prepared yellow mustard
- ¼ cup brown mustard seeds
- 2 tablespoons Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
- ¼ cup coconut vinegar or apple cider vinegar
- 2 teaspoons chili powder
- ½ teaspoon fresh ground black pepper
- 2 tablespoons coconut oil, melted
- ½ teaspoon liquid smoke
- 4 (3-ounce) smoked ham hock steaks
- 2 cups sauerkraut, warmed, for serving
- Cornichons or other pickles of choice, for serving
How to Make It
-
To Make the Mustard
- In a small bowl, stir together the prepared mustard, mustard seeds, sweetener, vinegar, chili powder, and pepper. Stir in the melted coconut oil and liquid smoke; mix well to combine. Refrigerate overnight to allow the flavors to blend before using.
- Preheat the oven to 425°F. Place the smoked ham hocks on a rimmed baking sheet and bake for 10 minutes, or until the skin gets crispy.
- Place each ham hock on a plate with ½ cup sauerkraut and 2 to 4 tablespoons of the smoky mustard.
- Store extras in an airtight container in the fridge for up to 3 days. To reheat, place in a skillet over medium heat and sauté for 3 minutes per side, or until warmed to your liking.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 228 kcal Calories from Fat: 153 kcal |
|
% Daily Value*
|
| Total Fat 17 g 49% |
Trans Fat 0.0 g |
carbohydrates 9 g 7% |
Dietary Fiber 3 g 8% |
Protein 10 g 20% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |