Advertisement
Slow-braised ham hock
Preparation info
- Makes
500 g
- Difficulty
Easy
Appears in
By Tonia George
Published 2014
In case you hadn’t already guessed, we’re passionate about all things porky. We adore a braised ham hock, which has all the texture of a slow-cooked lamb shank but the flavour of a smoky piece of ham. You don’t need much of it to perk up a salad or soup and we love it piled into a sandwich.
Ingredients
800 g a few 70 ml
Method
Soak the ham hock in cold water overnight to remove the excess salt. Drain and rinse well.
Place the hock in a large saucepan with all the other ingredients and cover with water. Bring to the boil, then reduce the heat, cover and simmer for 6 hours. Alternatively, place everything in a covered casserole dish and
Become a Premium Member to access this recipe
-
-
-
-
-
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe