Ham Hock with Lentils


Preparation info

  • Serves at least


    • Difficulty


Appears in

A Long and Messy Business

A Long and Messy Business

By Rowley Leigh

Published 2018

  • About

The dark, moss-green puy lentils are traditional, but on this occasion I used the slightly browner Castelluccio lentils. They hold up just as well when cooked and have the requisite rich and earthy flavour.


  • 2 ham hocks, weighing about 1.25 kg (2 lb 12 oz)


Soak the hocks in a large pan of cold water overnight.

The next day, change the water, bring to the boil, then discard the water and cover with fresh cold water. Add the sliced onion, the carrot, celery, garlic, bay leaves and thyme. Bring to a simmer, skimming carefully, and cook over a gentle heat for 2½ hours, replenishing the water so it always covers the hocks.

Rinse the le