HOW LONG TO BOIL A HAM RECIPES

Name: Slow Cooker Ham Hock Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 1 h 50 min
Yield: 2
Cuisine: A
Ingredients: 2 lb ham hocks; 6 cups chicken stock; 8 oz large dice celery; 5½ oz or red onions, large dice yellow onions; 4 oz large dice carrots; 3 cloves minced garlic cloves; 5 tbsp yellow mustard; 5 tbsp honey; to taste salt and ground black pepper; 3 oz per serving sweet potatoes; 3 oz per serving coleslaw; 1 tbsp chopped parsley

SLOW COOKER HAM HOCK RECIPE - RECIPES.NET

Slow Cooker Ham Hock Recipe - Recipes.net image

Enjoy an aromatic pork knuckle with our Slow Cooker Ham Hock Recipe! Its tender meat and rich, smoky taste will surely be worth the long wait.

Provided by Andrea

Total Time 110 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 2

Number Of Ingredients 12

Ingredients

2 lb ham hocks
6 cups chicken stock
8 oz large dice celery
5½ oz or red onions, large dice yellow onions
4 oz large dice carrots
3 cloves minced garlic cloves
5 tbsp yellow mustard
5 tbsp honey
to taste salt and ground black pepper
3 oz per serving sweet potatoes
3 oz per serving coleslaw
1 tbsp chopped parsley

Steps:

Combine all ingredients in your slow cooker.
Cover pot and cook on low heat for 8 to 10 hours until desired tenderness is achieved. To know if it’s tender enough, check if the meat already starts falling off the bone.
Once cooked, drain the ham hock and allow it to cool down briefly.
Drain the liquid and discard the rest. Season the liquid to taste with salt and pepper.
Once the ham hock has briefly cooled down, debone and peel off its fatty skin. Portion the meat accordingly.
Serve with a side of coleslaw and sweet potatoes or along with the liquid and bread on the side. Enjoy!

Nutrition Facts : Calories 2,059.00kcal, CarbohydrateContent 99.00g, CholesterolContent 516.00mg, FatContent 115.00g, FiberContent 9.00g, ProteinContent 150.00g, SaturatedFatContent 41.00g, ServingSize 2.00 people, SodiumContent 2,757.00mg, SugarContent 66.00g, TransFatContent 1.00g, UnsaturatedFatContent 52.00g

HAM AND SPLIT PEA SOUP RECIPE - FOOD NETWORK

Ham and Split Pea Soup Recipe - Food Network image

Provided by Food Network

Categories main-dish

Total Time 1 hours 40 minutes

Prep Time 20 minutes

Cook Time 1 hours 20 minutes

Yield 8 servings

Number Of Ingredients 21

Ingredients

1 pound dried split peas
1 ham hock
3 tablespoons unsalted butter
1 cup finely chopped yellow onions
1/2 cup finely chopped celery
1/2 cup finely chopped carrots
2 teaspoons minced garlic
1 pound Smithfield ham, chopped
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
8 cups water
1 bay leaf
2 teaspoons fresh thyme
Parmesan Truffled Potato Chips, recipe follows
2 pounds red bliss potatoes, scrubbed well and patted dry, skins left on
4 cups vegetable oil, for frying
1/4 cup grated Parmesan
1 tablespoon truffle oil
1 teaspoon salt
1 teaspoon freshly ground black pepper

Steps:

Place the peas in a large pot or bowl, cover with water by 2 inches and soak 8 hours or overnight. Drain the peas and set aside.
Score the ham hock. Place in a pot, cover with water and bring to a boil. Reduce heat and let simmer for 1 hour. Drain and set aside.
In a large pot, melt the butter over medium-high heat. Add the onions and cook, stirring, for 2 minutes. Add the celery and carrots and cook, stirring, until just soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds.
Add the ham hock and ham and cook, stirring, until beginning to brown. Add the drained peas, salt, pepper, and pepper flakes, and cook, stirring for 2 minutes. Add 8 cups of water, the bay leaf and thyme, and cook, stirring occasionally, until the peas are tender, about 1 hour. (Add more water as needed, if the soup becomes too thick or dry.)
Remove the bay leaf and discard. Adjust the seasoning, to taste, and serve immediately with Parmesan Truffled Chips on top.
Using a mandolin or very sharp, heavy knife, slice the potatoes into rounds as thin as possible, and place in a large bowl of water to prevent discoloration.
Heat the oil in a large, heavy pot to between 340 and 350 degrees F.
Pat the potatoes completely dry. Add to the oil in batches and cook until golden brown, stirring with a long handled spoon to turn and cook evenly, about 2 minutes. Drain on paper towels and place in a large bowl. Toss with the cheese, truffle oil, salt, and pepper. Serve immediately.

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