Braised food

Smoked Ham Shank with Field and Braised Cabbage

Chef’s Notes

I love this recipe because when I was a kid, my mom made country potatoes. I remember there was a magic well in the middle of the potatoes, filled with milk and butter – it was the food of the gods! Later I added the smoked pork knuckle to enhance the dish, but it’s still a childhood taste, just like mom made it.RELATED: Get more recipes to buy for St. Patrick’s Day


For the Ham Shank

  1. Preheat your oven to 400F.
  2. Heat a Dutch oven over medium-high heat. Add the oil and stir to coat the bottom of the pan.
  3. Add minced onions. Season with salt and pepper. Cook, stirring occasionally, until the onions begin to soften. Be careful with the salt at this stage as the ham itself will be quite salty and the salty taste will concentrate as the braising liquid reduces.
  4. Be sure to remove all the strings from the ham hock and add it to the pot. Cook the pork knuckle about 4 minutes on each side until golden brown.
  5. When the onions are soft and translucent but not brown, add the chopped cabbage and kale. Stir to combine and let the greens cook slightly. Add the liquid. The liquid should come to the top of the greens and hock but not cover them completely.
  6. Add apple cider vinegar. Stir to combine.
  7. Cover the pot and bring the liquid to a boil. Transfer the pan to a preheated oven and braise in the oven for about an hour.
  8. Remove the pan from the oven and transfer the ham hock and cabbage to a large bowl. Transfer the pan to the stove and reduce the cooking liquid for about 10 minutes. Adjust the seasoning if necessary.

For Field Potatoes

  1. Add potatoes to a medium saucepan and cover with about 2 inches of cold water. Add a pinch of salt. Bring the potatoes to a boil then reduce the heat to low. Bake the potatoes until tender and easy to pierce with a paring knife, about 20 minutes, depending on the size of the potatoes.
  2. Drain the cooked potatoes and return the pan to the stove on low to allow the potatoes to steam dry for a minute or two.
  3. In another saucepan, add the milk, butter and the green parts of the minced leeks. Simmer until the leeks have softened, about 8 minutes.
  4. Add the potatoes to the milk and leek mixture. Mash to combine.
  5. Add the chopped white part of the leeks and the chopped chives. Mix to combine. Season well with salt and pepper to taste.
  6. Serve with additional butter and sprinkle with finely chopped chives and finely chopped green onion.

For the creamy honey mustard sauce

  1. Add the cream to a small saucepan and bring to a boil.
  2. Add all the mustards and honey. Stir to combine. Bring the mixture back to a boil and cook until it thickens slightly, about 5 to 8 minutes. Season with salt to taste.

To serve

Drain the cabbage and place it in the center of the bowl. Top with pork knuckle, reserved braised vegetables, mashed country potatoes and honey mustard sauce.