Classic Ham Hock with Rutabaga Mash

Name: Classic Ham Hock with Rutabaga Mash
Prep time: 20 min
Cook time: 150 min
Total time: 170 min
Yield: 4
Cuisine: swedish
Ingredients: 1.5 kg cured bone-in ham hock with rind; 1 pcs yellow onion, peeled and cut into wedges; 1 pcs carrot, peeled and cut into large chunks; 10 pcs whole allspice berries; 8 pcs whole white peppercorns; 3 pcs bay leaves; 1.5 l water (or enough to cover the meat); 1 pcs rutabaga (swede, approx. 800 g), peeled and cubed; 2 pcs carrots, peeled and sliced; 600 g floury potatoes, peeled and diced; 50 g butter; 1 tsp salt; 2 pinch freshly ground white pepper; 4 tbsp spicy Swedish coarse-grain mustard

By Culiora

Klassiskt fläsklägg med rotmos served on a plate, photographed in natural light

Classic boiled cured ham hock gently simmered with allspice, bay leaves, and root vegetables until meltingly tender. Traditionally served alongside fluffy rutabaga mash and a dollop of spicy mustard.

Servings: 4
Prep time: 20 min
Cook time: 150 min
Total time: 170 min

Ingredients

1.5 kg cured bone-in ham hock with rind
1 pcs yellow onion, peeled and cut into wedges
1 pcs carrot, peeled and cut into large chunks
10 pcs whole allspice berries
8 pcs whole white peppercorns
3 pcs bay leaves
1.5 l water (or enough to cover the meat)
1 pcs rutabaga (swede, approx. 800 g), peeled and cubed
2 pcs carrots, peeled and sliced
600 g floury potatoes, peeled and diced
50 g butter
1 tsp salt
2 pinch freshly ground white pepper
4 tbsp spicy Swedish coarse-grain mustard

Instructions

Rinse the cured ham hock under cold running water. Place the meat in a large pot (at least 5 liters) and cover completely with cold water.
Bring to a boil over medium-high heat and carefully skim off the white foam that rises to the surface with a slotted spoon.
Add the onion wedges, carrot chunks, allspice berries, white peppercorns, and bay leaves. Lower the heat, cover with the lid slightly ajar, and let it simmer gently for about 2–2.5 hours, until the meat is completely tender and pulls away easily from the bone.
When the meat has simmered for about 1.5 hours, place the cubed rutabaga and sliced carrots into a separate pot. Pour in just enough water to cover, salt lightly, and bring to a boil. Simmer covered for about 20 minutes. Add the diced potatoes and continue cooking until all root vegetables are fork-tender, about 15–20 minutes more.
Drain the root vegetables, reserving some of the cooking liquid, or ladle broth directly from the ham hock pot. Mash the vegetables to your desired texture using a potato masher. Stir in the butter and incorporate about 1–2 dl of the hot meat broth until the mash reaches a smooth, creamy consistency. Season to taste with salt and white pepper.
Transfer the ham hock to a cutting board. Trim away the rind and excess fat, then carve the meat off the bone into generous, succulent pieces.
Spoon the rutabaga mash onto plates, top with the warm ham hock, and serve immediately with a generous dollop of mustard.