Ham Hock

[james_tigerwoods]

I was in the butcher yesterday and, after inadvertently buying most of the good looking meat there (I can't go there without spending at least £50 even when I just want mince) - I also got a ham hock.

I've never bothered with it before but I tried oxtail last time and that was a triumph - so after trimming the skin off it, I'veput it in the slow cooker with stock, onions, potatoes and kidney beans, I'll add peas later.

Are there any other PH tried and tested recipes out there?

JTW

[Output Flange]

How much effort do you want to put in?

::This:: is bloody lovely - have made it a few times, and it really is great.

[Davey S2]

I want to do a terrine as well but the Raymond Blanc one here

http://www.raymondblanc.com/RECIPES/Ham-Hock-Terri...

He did in on one of his programmes and it looked fantastic.

[james_tigerwoods]

Output Flange said:

How much effort do you want to put in?

::This:: is bloody lovely - have made it a few times, and it really is great.

That IS a lot of faffing about - I might try it though

[Output Flange]

james_tigerwoods said:

That IS a lot of faffing about - I might try it though

When I've made it before I've just done the terrine with some brioche, rather than the eggs and beans. Still works nicely with a bit of salad and a nice vinaigrette.

[Pete Franklin]

Probably not much use to you but I use pork hocks (non-brined) with 1/4 bacon cure (7g salt, 3.5g sugar per kg) added for sous vide meals on a regular basis. With asian spices like star anise coriander garlic and ginger for flavouring i cook sous vide for 10hrs at 80dc and then cool and refrigerate. what you end up with is a perfectly cooked ham hock (note it is too salty cooked sous vide if you start with a ham hock) and a decent amount of perfectly clear stock jelly which can either be turned into a lovely clean asian broth with noodles or more often than not I will remove the skin, score the fat and roast the sousvide hock from cool in a hot oven with spicy glaze for 30-40 mins (skin can be turned into strange gelatinous crackling). Its very tasty and feeds 3-4 people for ~£1.50.