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Buttercup Squash with Smoked Ham Hocks (Jarret de Porc)

Posted by on January 1, 2013
Buttercup Squash with Smoked Ham Hocks

Buttercup Squash with Smoked Ham Hocks

With the bitter cold temperatures and freezing winds accompanying the new year, this French comfort food is so welcome as I prepare a plate of this with a sturdy red wine and sit by the fire on a cold winter’s eve. Love this one…

The Recipe!
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Slow Cooked Smoked Ham Hocks
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This can be done the night before in a crock pot.

Place 6 six hocks in a 6 quart slow cooker with enough water to cover the hocks by and inch of liquid, and simmer on a low heat for 5 hours.
Remove meat from the bone after letting cool and save the liquids after skimming the fat for a delicious stock for a soup.

Buttercup Squash with Smoked Ham Hocks

Buttercup Squash with Smoked Ham Hocks

The Gratin;
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Pre-heat oven to 375

3 small or two medium onions
1 small to medium buttercup squash
1/4 cup of extra-virgin olive oil
3/4 cup of brown sugar
Sea salt and fresh cracked pepper
5 tablespoons of butter (melted for the end of the recipe)

Buttercup Squash with Smoked Ham Hocks

Buttercup Squash with Smoked Ham Hocks

La Methode;
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Cut squash in two and remove seeds. I do not peel mine because I love how the peel becomes crunchy in baking as well as the huge nutritional value to it. Microwave the squash for 8 minutes in a plate/bowl with 1/4 cup of water. This will make it easier to cut and hasten the baking time!
Slice the squash into slices as you would an apple. It may crumble a bit and that is great!
Slice the onions into relatively thin rings.
In a LARGE bowl tos onion and squash gently with oil, a few dashes of salt, pepper and 3/4 of the brown sugar.
Layer in a 8×12 gratin dish and sprinkle remainder of brown sugar on top. Bake for 3/4 of an hour and place ham hock meat on top, drizzling melted butter over the top. Cook another 15 minutes…… Voila!

Buttercup Squash with Smoked Ham Hocks

Buttercup Squash with Smoked Ham Hocks

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