Name: Grilled Ham Hocks with Rocket and Mustard Aioli
Yield: Serves 4
Cuisine: United States
Ingredients: 4 ham hocks; 4 cups loosely packed rocket leaves, washed, spun-dried; ¼ teaspoon salt; 2 heads radicchio, leaves separated; 1 medium onion, coarsely chopped; ¼ cup olive oil; 2 pinches freshly ground pepper; 1 stalk celery, coarsely chopped; 2 medium carrots, peeled, coarsely chopped; ¼ cup Dijon-style mustard; 1 tablespoon fresh thyme leaves, chopped; 1 bouquet garni; ½ cup aioli; 2 tablespoons fresh lemon juice

Preparation info

Serves
4

Difficulty
Medium

Appears in

Jeremiah Tower's New American Classics

By Jeremiah Tower

Published 1986

About

I love the way braised meats taste when they are grilled, and this rather esoteric-sounding dish is really very simple in its effect. The bite of the rocket and mustard is a perfect foil to the richness of the ham. If you do not have rocket (arugula) and radicchio, use any bitter greens from the endive-chicory family, and maybe some wilted red cabbage for color.