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The first bit of an autumn chill sends me right into the kitchen to drag out the roasting pan, which has had a very nice summer vacation. A long, slow simmer in the oven produces such a succulent masterpiece out of humble ham hocks.
Ingredients
Serves 6 | 15 minutes active time | 3 1/2 hours total
- 2 10-ounce bags frozen lima beans
- 4 smoked ham hocks (about 8 ounces each)
- 1 onion, peeled and stuck with 3 whole cloves
- 3 garlic cloves, peeled
- 1 bay leaf
- 1 8-ounce can tomato sauce
- 1 cup low-sodium chicken broth
- 1/3 cup white vinegar
- 1/3 cup maple syrup
- Preheat oven to 375° F. Grease a 9-by-13-inch baking pan.
- Pour the frozen beans into the pan; place the ham hocks on top. Nestle the onion, garlic, and bay leaf in the beans.
- In a bowl, combine the tomato sauce, broth, vinegar, and syrup. Pour the mixture over everything in the pan.
- Cover it tightly with foil and bake for 2 hours and 15 minutes.
- Uncover and stir, then continue baking until most of the liquid has evaporated and the beans are sticky and glazed, about 45 minutes.
- Discard the onion and bay leaf. Pull the meat from the bones, mix it in with the beans, and serve.
