Slow-braised ham hock

Preparation info
  • Makes

    500 g

    • Difficulty


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.


  • 800 g smoked ham hock
  • a few parsley stalks
  • 70 ml wh


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