Slow-braised ham hock

Name: Slow-braised ham hock
Yield: Makes 500 g
Ingredients: 800 g smoked ham hock; a few parsley stalks; 70 ml white wine vinegar; 1 carrot, chopped; 1 tbsp black peppercorns; 1 onion, roughly chopped

Preparation info

Makes
500 g

Difficulty
Easy

Appears in

The Ginger & White Cookbook

By Tonia George

Published 2014

About

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 smoked ham hock
a few parsley stalks
70 ml wh

Main course
Gluten-free

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 cook in an oven preheated to