If you've ever tucked into a delicious pot of red beans or a memorable split pea soup, the secret ingredient may have been a ham hock. This cut has been utilized for hundreds of years in cuisines ...

The thread was immediately flooded with hundreds of comments, all chiming in about the perfection of this simple white ...

Remove the meat from the hock and discard the bone. Add the carrots, and potatoes to the remaining stock and simmer for 20 minutes. Add the leeks and cook until soft. Stir in the ham hock meat and ...

Rest for 15 minutes and shred the meat. Keep the stock for soup ( can ... Mix into the lentils with the ham hock. Whisk the mustard, honey and vinegar together. Whisk in the oil and check seasoning.

Put the ham hocks in a large pot and cover with cold water. Bring to a boil until you see white scum float to the top, then strain. Repeat this process two more times, starting with fresh cold ...

Hocks can be salty and smoky so I advise soaking overnight in cold water. Keep covered in the refrigerator. The meat on a bacon hock takes longer to become tender, so cook on stove-top for an hour ...

A flavoursome ham hock with spinach and a perfectly poached egg is my ideal breakfast, especially when ravenous after a morning of exercise. You can buy the bearnaise sauce, but home-made is next ...

Remove the whole onion, bay leaf, and ham hocks. Remove the meat from the ham hocks, and dice, discarding the fat and bones. Purée half of the soup in a blender, and return the purée to the ...

When it’s done, you tear all the meat, you shred it down. Then you shred the cabbage and boil that in the same water for about 6 minutes. Mix your ham hocks and your cabbage together and that ...

1 ham hock or 450g (1lb) shin of beef * If possible ... This will become the base for the soup. When the meat is cooked remove it from the stock and take the skin away, then shred the meat into ...