This Morning - Ham hocks

gallygirl

Resident_Evil wrote: »

Jenid - do you have to soak them first to get rid of the salt before putting them in the slow cooker?

I bring mine to the boil, then tip away and reboil with fresh water. I use v little salt in v cooking so notice even small amounts but this way it doesn't taste salty.

Princess_Coupon

Can anyone suggest a good ham hock receipe?

JoolzS

Split Pea Soup

1 ham hock
1½ pounds yellow split peas
3 carrots, sliced
1 large onion, chopped
2 sticks celery, chopped
5 pints water
1 bouquet garni

Sweat onion, carrot and celery in a large pot.
Add yellow split peas and stir around for a few seconds.
Add ham hock, water and bouquet garni.
Simmer for 1½ to 2 hours until the meat is falling off the hock.
Remove the hock, chop up the meat (removing the fat) and return to the pot.
Serve and enjoy.

Serves approximately a bazillion people.

This freezes and reheats lovely as well.

Julie

[Deleted User]

thriftlady wrote: »

Any decent butcher will be able to sort you a ham hock.

I wish media chefs wouldn't keep going on about them though -the price will go up.

Thats true I bought a huge one about a month ago, and he just whacked it of a very large leg of pork and it only cost me a pound ,because folk are buying less meat now the local butcher has it now on sale for £2.99:mad: I know he has to make a living but its the same with lamb shanks they used to be almost given away to folk for their dogs-bones ,now even the supermarkets are cashing in on them at several quid a time:mad: