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Melanie’s Roasted Ham Hock and Vegetables with Balsamic Glaze

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TRH Melanie's Roasted Ham and Vegetables with Balsamic Glaze1TRH Melanie's Roasted Ham and Vegetables with Balsamic Glaze2

Ham Hock
1 smoked ham hock
2 large sweet onions, peeled and cut into quarters
2 sweet potatoes, peeled and cut into 1-inch pieces
2 cup Brussels sprouts, trimmed and halved
1/2 medium butternut squash, peeled and diced
1 cup carrots, peeled and cut on the bias into 1-inch slices
1 cup potatoes, quartered
1 head garlic, cloves separated and left unpeeled
1/4 cup extra-virgin olive oil
Malayan salt and fresh black pepper

1/3 cup vegetable stock
1/4 cup extra-virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons honey
2 teaspoons Dijon mustard
1 tsp lemon juice
Kosher salt and freshly ground black pepper

Method :
Preheat oven to 180 degrees.
Cover the ham with foil. In a large bowl, toss the onions, sweet potatoes, Brussels sprouts, butternut squash, carrots, and garlic with the oil, salt and pepper.
Spread the vegetables around the ham and roast, stirring once halfway through, until tender, 40 to 45 minutes..
For the glaze: Meanwhile, in a small saucepan, combine the vegetable broth, oil, vinegar, honey, mustard, lemon juice and some salt and pepper.
Cook over low heat until the glaze is reduced by half, about 10 minutes.
Remove foil from the ham and pour sauce over the ham and vegetable and roast for another 10-15 minutes. Serve remaining sauce as a dipping sauce.

Creamed Spinach
6 TB butter (divided)
2 whole cloves
3 cloves garlic, minced
1 finely diced onion
1 packet spinach
4 TB flour
Pinch of fresh nutmeg
1 ½ cups half cream ½ milk mixed
½ cup cream cheese
¼ cup parmesan cheese

Melt 3 TB butter in a pot and add spinach. Cook on low till spinach has wilted. Drain in a colander while you make your sauce.

Melt butter, add clove and fry in butter for 1-2 minutes then remove clove.
Add onion and garlic and stir 1 minute. Add flour and whisk to form a roux.
Gradually add cream/milk and whisk.
Add cream cheese if using and stir till thickened. Season with salt, pepper and nutmeg. Set aside.

Squeeze out excess liquid from spinach (I use a clean tea towel to dry out).
Roughly chop and add to sauce. Add ¼ cup parmesan cheese.

Prepared, tried and tested by: Melanie Kramar‎ @ Global Food Flavors


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