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