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Maple glazed ham hock over creamy white beans in a dark ceramic bowl on a wooden board

Maple Glazed Ham Hock with White Beans

Oven-braised ham hock glazed with maple syrup over creamy white beans. One pot, minimal prep, rich smoky-sweet result.
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Prep Time 15 minutes
Cook Time 2 hours 45 minutes
Total Time 3 hours 10 minutes
Servings: 4 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

For the braise
  • 2 whole (approx. 1.2 kg total) smoked ham hocks scored in crosshatch pattern
  • 400 g dried cannellini beans soaked overnight, drained
  • 750 ml low-sodium chicken stock
  • 1 large yellow onion roughly chopped
  • 4 garlic cloves smashed
  • 5 fresh thyme sprigs
  • 2 bay leaves
  • 1 tsp black pepper freshly cracked
For the maple glaze
  • 60 ml (4 tbsp) pure maple syrup Grade A dark preferred
  • 1 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder

Method
 

Prepare and sear
  1. Heat the oven to 160 C / 320 F. Pat the ham hocks dry with paper towels and score the skin in a crosshatch pattern about 1 cm deep.
  2. Whisk together the maple syrup, Dijon mustard, apple cider vinegar, smoked paprika, and garlic powder in a small bowl until smooth. Set the glaze aside.
  3. Heat a 5 to 6 quart Dutch oven over medium-high heat with a thin film of oil. Sear the ham hocks for 3 to 4 minutes per side until lightly browned. Remove and set aside.
Build the braise
  1. In the same pot over medium heat, cook the onion for 4 to 5 minutes until softened and translucent. Add the smashed garlic and cook for 1 more minute until fragrant.
  2. Add the drained soaked cannellini beans, chicken stock, thyme sprigs, bay leaves, and black pepper. Stir to combine.
  3. Nestle the seared ham hocks into the pot. Spoon half the maple glaze over the hocks. Bring to a simmer on the stovetop over medium heat.
  4. Cover the pot with a tight-fitting lid and transfer to the oven. Braise for 2 hours.
Glaze and finish
  1. Remove the lid and spoon the remaining maple glaze over the ham hocks. Return to the oven uncovered for 20 to 25 minutes until the glaze is caramelized and the hock skin is glossy and sticky.
  2. Check that the beans are fully tender by pressing one against the side of the pot - it should crush without any resistance. If not, cover and cook for another 20 minutes.
  3. Remove the pot from the oven. Discard the thyme sprigs and bay leaves. Rest the hocks uncovered for 10 minutes before serving so the glaze sets.
  4. Taste the beans and season with salt only if needed, keeping in mind the hock will have contributed significant saltiness to the braising liquid.

Notes

If your ham hocks are on the saltier side, soak them in cold water for 2 hours before cooking and discard the soaking water. This draws out excess salt without affecting the final texture.