Ham Hocks and Rutabagas

• 1–2 medium rutabagas
• 2 ham hocks, split in half
• 1 small onion, diced

Rutabaga is a very tasty vegetable if prepared and cooked right. The trick is to completely peel and dice the round, hard roots and rinse the pieces thoroughly. Set the diced rutabaga aside in a bowl of water. Place the ham hocks in a medium pot, two-thirds filled with warm water, and boil for 15 minutes. Drain and refill the pot with warm water, then boil the ham hocks again until half cooked—