RECIPES USING HAM HOCKS RECIPES

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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

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 PEAS | PORK RECIPES | JAMIE OLIVER



Ham and peas | Pork recipes | Jamie Oliver image

I love the combination of ham and peas. Ham hocks are fantastic value, and cooking them on the bone adds loads of extra flavour. This recipe is kind of like a quicker, more modern version of boiled bacon and pease pudding.

Total Time 3 hours 50 minutes

Yield 6 - 8

Number Of Ingredients 11

3 higher-welfare ham hocks (roughly 2.3kg in total)
2 leeks
1 stick of celery
3 carrots
olive oil
2 fresh bay leaves
100 g pearl barley
1 litre organic chicken stock
400 g frozen peas
½ a bunch of fresh curly parsley
1 heaped tablespoon mint sauce

Steps:

    1. The day before you cook this recipe, soak the ham hocks in a pot of cold water overnight.
    2. The next day, drain the hocks, refill the pot with fresh cold water and bring to the boil. Discard the salty water, rinse the hocks, and repeat once more.
    3. Trim and finely slice the leeks, celery and carrots in your food processor or using a mandolin (use the guard!).
    4. Add the veg to a casserole pan with a lug of oil, a pinch of sea salt and black pepper, and the bay leaves. Sweat over a medium heat for 15 minutes, or until the veg are soft but not coloured, stirring occasionally.
    5. Add the drained ham hocks, pearl barley and chicken stock. Bring to the boil then cook, with the lid on, over a medium-low heat for 3 hours, or until the meat is very tender. Check on it occasionally, and top up with more hot stock or water if it gets too dry.
    6. Using tongs, transfer the ham hocks to a clean board and carefully remove all the fat and bones. Shred the meat then return it to the broth. Turn the heat up and add the peas.
    7. When they’re tender, pick, finely chop and stir in the parsley along with the mint sauce. Serve with bread and English mustard.

Nutrition Facts : Calories 567 calories, FatContent 14.5 g fat, SaturatedFatContent 3.5 g saturated fat, ProteinContent 83.4 g protein, CarbohydrateContent 22.7 g carbohydrate, SugarContent 6.6 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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