Fresh Or Smoked Ham Hocks

They are delicious with so many things – cabbage and champ, lentils, a bean stew, shredded into a broth with diced vegetables or in a split pea soup. We also love to add chunks of quartered cabbages to the cooking water about half an hour before the end of cooking.

Serves 4

  • 4 fresh or smoked ham hocks
  • 1 onion
  • 4 garlic cloves
  • 1 carrot, thickly sliced
  • 2 celery ribs, chopped
  • 1 bay leaf
  • 1 teaspoon black peppercorns

Put the ham hocks into a deep saucepan, add the vegetables and seasonings. Cover well with cold water, bring to the boil and simmer for 2–21/2 hours or until the meat is virtually falling off the bones. Serve with accompaniments of your choice and lots of mustard.

Download Darina Allens Ham Hocks recipe as a PDF.

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