Smoked Ham Hock with Beans and Vegetables.

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This was lunch for the family , Nick working from home , and my mum on a stopover from York to Bristol bearing gifts of purple sprouting broccoli , kale and from my aunt Lizzie Yorkshire Forced Rhubarb – recipes shortly.

Neccessarily rib-sticking fare for the cold weather and super-cheap  smoked ham hock (just £1.50 from the butcher, with enough meat for 4 large servings ) simmered with vegetables and beans to make a thick delicious stock.    You could add pasta, potatoes or pearl barley to this recipe but we just had it with some toasted brown rolls.

In spring, I want to  repeat this with green vegetables fresh broad beans, peas and spinach   added to ham stock to cook for 10 minutes  before serving

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Smoked Ham Hock with Beans and Vegetables.

1 smoked ham hock
200g of dried beans (I used borlotti, but haricot , butter beans or kidney beans) soaked overnight
3 sticks of celery finely chopped
2 carrots peeled and diced
1 white onion roughly chopped
5 cloves of garlic peeled
3 sprigs of thyme
1 bay leaf
2 pints of boiling water
Black pepper to season

  1. Ensure the beans have been soaked overnight ( 8-12 hours),  drain the soaking water.
  2. Remove the skin/fat layer from the smoked hock.
  3. Place the in a large pan with the beans and vegetables.
  4. Pour over boilding water to cover the vegetables , bring to the boil and cover.
  5. Simmer for 1.5 hours, until the hock is falling apart.
  6. Remove the hock from the liquid and shred with a knife and fork removing any bones, fat and sinews.
  7. Return the hock to the pot.
  8. Season with black pepper and serve.


More Ham Hock recipes

Gammon Hock, Asparagus , Poached Egg, Chive Mayonnaise on Walnut Bread

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This entry was posted in Meat, Meat , Joints, Steaks and Sausages, Pork, Soups. Bookmark the permalink.

4 Responses to Smoked Ham Hock with Beans and Vegetables.

  1. Lizzie says:

    It’s annoyingly tricky to get hold of smoked ham hocks down in saaf east london – my butcher tells me they have to be ordered in advance!

  2. Corina says:

    I’ve never cooked a ham hock but this looks so delicious I should try and get my hands on one.

  3. Tom Clements says:

    I’m glad I’ve discovered your blog; that ham hock reminds me of an amazing Schweinehaxe I had in Bavaria. I’m based in Nottingham and write restaurant reviews among other things…

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