Active Time
25 Mins
Total Time
35 Mins
Yield
6 servings

We went and "hamified" vegetables. That's right, we gave vegetables the ham treatment. This method calls for brining the vegetables in a sugar-salt solution, then roasting the veggies with ham hocks so they can soak up every last drop of delicious, meaty ham flavor. The natural sweetness of the veggies cuts through the ham's saltiness for a salty-sweet side dish your holiday dinner deserves. Serve it once, and it's sure to be a family-favorite.*

How to Make It

Step 1

Place 8 cups water, hocks, salt, and bay leaves in a saucepan over high heat stirring until sugar dissolves, 4-5 minutes. Place vegetables in a large bowl or Dutch oven; pour hot liquid with hocks over vegetables. Refrigerate overnight.

Step 2

Preheat oven to 400°.

Step 3

Drain vegetables; discard bay leaves. Separate meat from hocks in large chunks. Place ham meat and vegetables on a foil-lined sheet pan. Add oil; toss well. Sprinkle with pepper. Roast at 400° until vegetables are very tender and caramelized, 30-35 minutes. Place in a serving dish; garnish with thyme.

Chef's Notes

*This recipe does not comply with Cooking Light nutrition standards.