Oven Roasted Pork Hocks

March 15, 2017 • 0 comments

Oven Roasted Pork Hocks
Pork hocks might look kind of gristly and uninviting, but they have a secret superpower: they can make any kind of soup delicious. Roasting them really deepens the flavor even more and adds some extra spice to the mix. If you have very meaty hocks, you could just roast them, eat the meat (or use it in an omelet or another dish), and then throw just the bones into a soup. If there’s just not much meat on those bones, throw the whole roasted hock into the soup pot.
  • Servings: 4 - 6 servings


  • (4 to 8) Ham Hocks - Sliced (Meaty Marrow Bones)
  • 2 onions, diced
  • 6 - 9 garlic cloves
  • 3 bay leaves
  • 1 tbsp. juniper berries
  • 3 cinnamon sticks
  • 1/4 cup olive oil
  • 1 cup bone broth
  • Sea salt and freshly ground black pepper


  1. Preheat your oven to 450 F.
  2. Season each pork hock to taste with sea salt and freshly ground black pepper.
  3. Spread the onion and garlic all over the bottom of a roasting pan.
  4. Place the pork hocks on top of the onion-garlic mixture, drizzle some olive oil over them, and pour on the bone broth.
  5. Place in the oven and roast for about 25 - 30 minutes, or until skin is a bit crispy.
  6. Remove from oven and lower heat to 350 F.
  7. Season with all the remaining ingredients, and cover.
  8. Place back in the oven, and roast for 1.5 to 3 hours, or until meat is easily removed from the bone. (Uncover for last portion of cooking time to brown further, if desired.)

Recipe adapted from Paleo Leap

Honey-brined Fresh Ham
February 27, 2017 • 0 comments