HOW TO COOK A SMOKED HAM HOCK RECIPES

NAVY BEAN AND HAM HOCK SOUP RECIPE | ALLRECIPES

Navy Bean and Ham Hock Soup Recipe | Allrecipes image

Ham hock soup with navy beans is an easy, delicious, economical, heartwarming, one-pot meal that will warm you up on a cold night!

Provided by Culinary Envy

Categories Bean and Pea Soups

Total Time 7 hours 40 minutes

Prep Time 25 minutes

Cook Time 2 hours 15 minutes

Yield 1 pot of soup

Number Of Ingredients 15

Ingredients

1 pound dried navy beans
12 cups water, divided
2 ½ pounds smoked ham hocks
1 (32 ounce) carton low-sodium chicken broth (such as Swanson® Natural Goodness®)
1 cup chopped onion
¼ cup chopped fresh Italian parsley
1 teaspoon garlic powder
1 teaspoon dried basil
½ teaspoon ground black pepper
½ teaspoon dried oregano
¼ teaspoon ground nutmeg
3 bay leaves
2 ½ cups thinly sliced carrots
1 cup chopped celery
¾ cup mashed potato flakes

Steps:

Rinse and sort the navy beans. Place in a Dutch oven with 8 cups water. Bring to a boil for 2 minutes and remove from heat. Let stand, covered, until beans are softened, about 5 hours.
Drain the navy beans and discard the soaking liquid. Rinse beans and return to the Dutch oven. Add ham hocks, chicken broth, 4 cups water, onion, parsley, garlic powder, basil, black pepper, oregano, nutmeg, and bay leaves. Bring soup to a boil; reduce heat and simmer until beans are tender, about 1 1/2 hours.
Mix carrots, celery, and potato flakes into the soup until well combined. Cover and simmer until vegetables are tender, about 30 minutes more.
Take ham hocks from the pot and place on a cutting board until cool enough to handle. Remove meat from the bones and cut into bite-sized pieces. Return meat to the pot and warm through over medium heat, about 3 minutes.

Nutrition Facts : Calories 412.7 calories, CarbohydrateContent 30.1 g, CholesterolContent 65.5 mg, FatContent 20.7 g, FiberContent 10.7 g, ProteinContent 26.4 g, SaturatedFatContent 7.1 g, SodiumContent 126.5 mg, SugarContent 3.8 g

SPLIT PEA & GREEN PEA SMOKED HAM SOUP RECIPE - BBC GOOD F…

Split pea & green pea smoked ham soup recipe - BBC Good F… image

John Torode shares the recipe for one of his all-time favourite soups

Provided by John Torode

Categories Dinner, Soup

Total Time 3 hours 30 minutes

Prep Time 30 minutes

Cook Time 3 hours

Yield 8

Number Of Ingredients 8

Ingredients

1kg gammon or ham hock
200g split peas , soaked overnight
2 onions , roughly chopped
2 carrots , roughly chopped
2 bay leaves
1 stick celery , roughly chopped
300g frozen peas
crusty bread and butter, to serve

Steps:

Put the gammon in a very large pan with 2 litres water and bring to the boil. Remove from the heat and drain off the water – this helps to get rid of some of the saltiness. Recover with 2 litres cold water and bring to the boil again. Put everything but the frozen peas into the pan and bring to the boil. Reduce to a simmer and cook for 1½-2½ hrs, topping up the water as and when you need to, to a similar level it started at. As the ham cooks and softens, you can halve it if you want, so it is all submerged under the liquid. When the ham is tender enough to pull into shreds, it is ready.
Lift out the ham, peel off and discard the skin. While it is still hot (wear a clean pair of rubber gloves), shred the meat. Remove bay from the soup and stir in the frozen peas. Simmer for 1 min, then blend until smooth. Add a splash of water if too thick, and return to the pan to heat through if it has cooled, or if you are making ahead.
When you are ready to serve, mix the hot soup with most of the ham – gently reheat if made ahead. Serve in bowls with the remaining ham scattered on top, and eat with crusty bread and butter.

Nutrition Facts : Calories 292 calories, FatContent 11 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 23 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 5 grams fiber, ProteinContent 26 grams protein, SodiumContent 3.56 milligram of sodium

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