Maple Baked Beans with Smoked Ham Hock
Our ham hocks are big, beautiful, meaty golden chunks of smoky-flavoured ham that bring a beautiful tang to every dish they are used in. They also have a lot of ham, making them perfect for this meaty breakfast dish cooked in a rich, tomato sauce and loaded with healthy cannellini beans. We love using tinned cannellini beans – they are convenient and always properly cooked. Plus, dried cannellini beans are getting harder to find in the shops.
This dish is perfect for lazy, long weekends when you have time to create a real feast for your family and friends. We love to serve with free-range eggs from our mates at The Honest Egg Co, our famous house-smoked bacon and the very special Dr Marty’s crumpets, made in Castlemaine and sold at Glenlyon General Store.
Serves 6-8
1 Daylesford Meat Co. ham hock
1 tablespoon extra virgin olive oil
1 onion, finely chopped
2 red capsicums, destemmed, deseeded, finely chopped
4 garlic cloves, chopped
2 tablespoons smoked paprika
2 x 400g cans chopped tomatoes
500ml chicken stock
6 sprigs fresh thyme
4 fresh bay leaves
4x 400g tins cannellini beans, drained
150ml maple syrup
Cut the meat off the bone of the ham hock in three large pieces.
In a large oven-proof and flame-proof dish heat the oil over medium heat. Add the onion and capsicum and cook, stirring for about 10 minutes or until soft. Add the garlic. Cook for a further 2 minutes. Add the paprika, stir then add the tomato, stock, ham hock, thyme, bay leaves and half the maple syrup. Stir. Cover, bring to the boil. Reduce heat and simmer for 3 hours.
Preheat the oven to 160°C/140°C fan forced.
Remove the hock and remove the skin and fat. Discard. Cut or shred the ham into morsels. Discard the bone. Return ham and the drained beans to the dish and cook uncovered for 30minutes. Remove for the oven. Pour over the remaining maple syrup. Check seasoning.
You can store this in the fridge for up to 7 days and reheat gently in a saucepan. Or portion it and freeze for up to 6 months.
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Maple Baked Beans with Smoked Ham Hock
Ingredients
- 1 Daylesford Meat Co. ham hock
- 1 tablespoon extra virgin olive oil
- 1 onion, finely chopped
- 2 red capsicums, destemmed, deseeded, finely chopped
- 4 garlic cloves, chopped
- 2 tablespoons smoked paprika
- 2 x 400g cans chopped tomatoes
- 500ml chicken stock
- 6 sprigs fresh thyme
- 4 fresh bay leaves
- 4x 400g tins cannellini beans, drained
- 150ml maple syrup
Method
- Cut the meat off the bone of the ham hock in three large pieces.
- In a large oven-proof and flame-proof dish heat the oil over medium heat. Add the onion and capsicum and cook, stirring for about 10 minutes or until soft. Add the garlic. Cook for a further 2 minutes. Add the paprika, stir then add the tomato, stock, ham hock, thyme, bay leaves and half the maple syrup. Stir. Cover, bring to the boil. Reduce heat and simmer for 3 hours.
- Preheat the oven to 160°C/140°C fan forced.
- Remove the hock and remove the skin and fat. Discard. Cut or shred the ham into morsels. Discard the bone. Return the ham and the drained beans to the dish and cook uncovered for 30 minutes. Remove from the oven. Pour over the remaining maple syrup. Check seasoning.
- You can store this in the fridge for up to 7 days and reheat it gently in a saucepan. Or portion it and freeze it for up to 6 months.
