Smoked ham in the oven...

I have found myself several times with smoked ham hock that I keep moving from one side of the fridge to the other, without a clear inspiration. One day I saw that I had some champagne left, so I decided to put the hock in the oven, to have a hassle-free meal. I simply rub it with a little oil, pour the champagne over it, and forget it in the oven for about 3 hours.

Quick Info

Total time: approximately 3 hours and 10 minutes
Preparation time: 10 minutes
Baking time: 3 hours
Servings: 3-4, depending on the size of the hock
Difficulty: easy
Recipe type: main dish, weekend cooking, suitable for relaxed meals

Ingredients

1 smoked pork hock (preferably one that fits comfortably in a baking dish)
1 tablespoon of olive oil
250 ml of champagne (or leftover champagne)
I do not add salt or additional spices, the smoked hock does its job here.

Preparation method

1. If the hock has thick skin or excess fat, I clean it a little, without insisting. To allow it to cook better, I score the skin in places with a sharp knife. Not deep, just enough to reach the meat easily.

2. I place the hock in a baking dish. I rub it on all sides with olive oil. No need for large quantities, just to give it a shine and prevent it from drying out on the surface.

3. I pour the champagne over the hock, directly into the dish. I don't complicate things with marinades or other techniques.

4. I cover the dish with aluminum foil or a lid if the dish has one. I put everything in the preheated oven at 160-170°C. I let it bake on the middle rack for about 3 hours. I do not turn the hock during cooking, but if I open the oven, I can baste it with the liquid from the dish.

5. In the end, if I want the skin to be crispier, I leave the last 10-15 minutes uncovered, increase the temperature to 200°C, and watch it closely to avoid burning.

6. I take it out of the oven and let it rest for a few minutes before slicing.

Why I make this recipe often

It doesn't require supervision and doesn't give me headaches. I like that it stays tender, and the champagne adds a subtle note. It goes well with any side dish. It remains tasty even at room temperature.

Tips and variations

Tips

Use a deep enough dish to prevent all the liquid from evaporating.
If the champagne does not cover the bottom of the hock, it’s not a problem, just make sure it doesn’t burn.
If the hock is very salty, it can be soaked in cold water for a few hours before cooking.

Substitutions

In the absence of champagne, leftover prosecco, sparkling wine, or even dry white wine will work.
Olive oil can be replaced with any neutral oil.

Variations

I haven’t experimented, but anyone can add a few peppercorns or a bay leaf, although the recipe is designed to be minimal.
Raw hock can also be used, but it would need to be cooked longer and salt added to taste.

Serving ideas

It goes well with mashed potatoes, sautéed cabbage, pickles, or even a simple salad.
It can be sliced thin and used for cold sandwiches if there are leftovers.

Frequently asked questions

1. Do I have to use champagne?
No, any sparkling wine or even dry white wine works. I do not recommend sweet liquids.

2. Why do I score the hock?
I score it so that the heat penetrates better and the skin doesn’t remain tough.

3. Can I use fresh (unsmoked) hock?
Yes, but the baking time will be longer, and you may need to add salt.

4. Can it be made in advance?
Yes, but it’s best fresh. It can be reheated, but the skin won’t remain as crispy.

5. Can I add vegetables to the dish?
The recipe is simple, but a few slices of onion or carrot can be added without problems if you want a more flavorful sauce.

Nutritional values

Estimate for one serving (¼ hock, approximately 250 g with skin and fat): 400-500 kcal, protein 35-40 g, fat 30-35 g, carbohydrates under 2 g. Sodium can be quite high, considering the smoked hock. Values vary depending on the hock and how much fat is retained.

Storage and reheating

Leftover meat can be stored in the refrigerator, covered, for 2-3 days. It can be reheated in the oven with a little liquid or steamed. The skin will soften after being in the fridge, but the taste remains good. I do not recommend freezing, as the texture changes too much.