HAM SHANK IN SLOW COOKER RECIPES

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SLOW-COOKER HAM AND BLACK-EYED PEA SOUP RECIPE ...



Slow-Cooker Ham and Black-Eyed Pea Soup Recipe ... image

This recipe is proof that soup is a perfect food to slow cook. The low and slow cooking softens up the ham hock and infuses the black-eyed peas with loads of flavor, without turning them to mush. And after it’s finished its flavoring duties, that ham hock still has more to give your soup. The meat that’s clinging to the hock gets chopped into bits and added back in for a toothsome texture and heartiness that’ll satisfy the whole family. So next time you need a set-it-and-forget-it family dinner, you know what to do.

Provided by Betty Crocker Kitchens

Total Time 7 hours 25 minutes

Prep Time 25 minutes

Yield 6

Number Of Ingredients 10

1 tablespoon olive oil
1 medium onion, chopped
2 medium carrots, chopped
2 medium stalks celery, chopped
2 cloves garlic, finely chopped
1 teaspoon dried thyme leaves
1 carton (32 oz) Progresso™ reduced sodium chicken broth
3 cans (15.8 oz each) black-eyed peas, drained, rinsed
1 smoked ham hock or shank
2 tablespoons chopped fresh Italian (flat-leaf) parsley

Steps:

  • Spray 5-quart slow cooker with cooking spray.
  • In 12-inch skillet, heat oil over medium heat. Add onion, carrots and celery; cook and stir 5 to 6 minutes or until vegetables soften. Add garlic and thyme; cook and stir 1 minute. Transfer to slow cooker.
  • Add broth, black-eyed peas and ham hock to slow cooker.
  • Cover; cook on Low heat setting 7 to 8 hours or until meat on ham hock is tender and easily separated from bone.
  • Remove ham hock. Remove ham from bone; discard bone. Shred ham; return to slow cooker, and stir.
  • Skim off any excess fat from top of soup. Add parsley, and serve.

Nutrition Facts : Calories 260 , CarbohydrateContent 39 g, CholesterolContent 10 mg, FatContent 1/2 , FiberContent 9 g, ProteinContent 16 g, SaturatedFatContent 1 g, ServingSize About 1 1/2 Cups, SodiumContent 850 mg, SugarContent 3 g, TransFatContent 0 g

SLOW COOKER RED BEANS AND RICE RECIPE | VALERIE BERTINELLI ...



Slow Cooker Red Beans and Rice Recipe | Valerie Bertinelli ... image

Provided by Valerie Bertinelli

Categories     side-dish

Total Time 8 hours 20 minutes

Cook Time 20 minutes

Yield 8 to 10 servings

Number Of Ingredients 17

1 pound dried red beans
1/2 pound andouille sausage, chopped 
3 ribs celery, chopped 
1 smoked ham shank 
1 medium onion, chopped 
1 large green bell pepper, chopped 
1 tablespoon chili powder 
1 teaspoon ground cumin 
1 teaspoon garlic powder 
1/2 teaspoon cayenne 
1/2 teaspoon onion powder 
1/2 teaspoon paprika 
1/2 teaspoon brown sugar 
Kosher salt 
4 cups chicken stock 
8 cups cooked long-grain white rice, for serving 
4 scallions, chopped 

Steps:

  • In a slow cooker, combine the beans, andouille, celery, ham shank, onions, bell peppers, chili powder, cumin, garlic powder, cayenne, onion powder, paprika, brown sugar and 2 teaspoons salt. Add the chicken stock and 2 cups water and stir to mix.
  • Cook on the high setting until the beans are tender, 6 to 8 hours. Season with salt. Serve with rice, topped with scallions.

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