ham hock and pig hock bargain food!

Olliebeak

bebee wrote: »

You have taken the words out of my mouth this is excatly what i do.

High 5, bebee! Good 'stick to yer ribs' food .

jbreckmckye

Yeah, ham in cola is nice. It doesn't have to be expensive cola, either. Also, consider cooking your ham in ginger beer.

I have a feeling ham hock and cabbage would be a good match! Any ideas?

Cabbage + Pork is a classic combination. Go for it!

Paulie'sGirl

I boil up the hock in water, and then when its done take it out and remove the fat. I use the stock to make soup (several grated carrots, 2 bags of split peas, a few shreds of the meat) and use the meat to make several things. Spanish tortilla, quiche (not brilliant for your diet though), salads, I layer it shredded between layers of sliced spud and chopped onion and bake in stock in a take on Alnwick stew (really not carb friendly, but I must say, delish! especially if you use a little of the ham stock and a little milk)

The cabbage stew idea sounds lush too though, I might give that a whirl next time Thanks Ollie

PGxx

charliee_3

i do it in the slow cooker with carrot, onion and celery, then i serve it hot as dinner with potatoes and veg, then the leftover i always plan to save for sarnies the following day but i ALWAYS end up slicing bits off all evening till its all gone
they are so cheap though i dont feel too bad about it!

if there are leftovers i add them to pasta or add them to soup with the stock

davetaylor

Hi Olliebeak, that sounds like a good plan. Just one question though, does your first recipe end up like a soup with lots of liquid, or is more like stew. I mean, would you eat it with a fork or a spoon?

davetaylor

Oh and one last question Olliebeak, when you first cook your ham overnight, do you fill your 6l slow cooker with water?

davetaylor

Ok, all set to go tonight. Just wanted to check, am I just putting the ham hock and water filled to the top of my 6l slow cooker tonight and nothing else?

Olliebeak

Sorry Dave - didn't notice your questions.

First cooking I put lots of water in with the shank/hock/hough - don't fill to the very top though because it may bubble up and over, IYKWIM.

Once the potatoes, meat and veggies etc go in it's like a stew/scouse - the potatoes should 'fall' to thicken it.

good luck for tomorrow - I'm doing scouse in mine using Shin Beef :drool:.

davetaylor

Hi Olliebeak,

Well the ham just fell off the bone this morning. So I have half of the stock and a quarter of the meat aside for tomorrow's pean and ham soup (I am also thinking of adding some pan fried bacon cubes for extra taste tomorrow).

I have added the broth mix and a ton of veggies to the remaining stock, in fact I have added so much it has nearly filled my 6l slow cooker. I ended up adding in extra half pint of water with some veggie stock cubes in as well. The only thing I have not done is add the cooked meat back in at this stage. I thought as it has been cooking all last night it has been cooked enough. I will chuck it in an hour before the end of the cooking. I also have some pearl barley on standby to chuck in if I think there is too much liquid left. Do you think I am doing the right thing by not adding the meat now?

Olliebeak

That'll be fine, Dave - as you say, it's already cooked .

My scouse is now ready for it's dumplings :drool:.