HAM HOCK WITH RED CABBAGE
Elevate ham to a new level with this impressive recipe, filled with spices and dried fruit. The slow-cooked cabbage works as the perfect accompaniment.
Provided by DK Publishing
Categories Dinner, Main Course
Number Of Ingredients 1
Steps:
- For the slow cooker: Preheat the slow cooker, if required. Put the ham hocks in the pot and cover with water so that the cooker is three-quarters full. Cover with the lid and cook on auto/low for 6-8 hours. Remove the hams and reserve the cooking liquid, if you wish to use it instead of the vegetable stock (it can be salty). When the hams are cool enough to handle, remove the skin and discard, then sit the hams back in the slow cooker. Add all the other ingredients, using either the stock or the cooking liquid, and season with salt and pepper. Cover with the lid and cook on auto/low for 6-8 hours. Remove the hams, shred the meat, and stir it into the slow cooker. Serve with baked or roast potatoes. For the traditional method: Preheat the oven to 160°C/ 325°F/ gas 3. Sit the ham hocks in a large heavy-based pan and cover with water. Bring to the boil, then reduce to a simmer, partially cover, and cook gently for 1 hour. Remove the hams and reserve the stock, if you wish to use it instead of the vegetable stock (it can be salty). When the hams are cool enough to handle, remove the skin and discard, then sit the hams in a large flameproof casserole. Add all the other ingredients to the casserole, using either the stock or the cooking liquid, and tuck the hams in neatly. Season with salt and pepper, cover, and put in the oven for 2 hours. Check occasionally that it's not drying out, topping up with a little hot water if necessary. Remove the hams, shred the meat, and stir it into the casserole. Serve with baked or roast potatoes.
HAM HOCK & CABBAGE HASH
A hearty bowl of comfort that's low fat and cheap to boot
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Yield Serves 5
Number Of Ingredients 7
Steps:
- Cook the potatoes in a large pan of salted water until tender, drain, then allow to steam dry for about 3 mins.
- Meanwhile, melt half the butter in a large non-stick frying pan, then throw in the cabbage and onion and fry for 2 mins. Add the stock and cook for 5 mins more until the veg is starting to soften. Stir in the ham and potatoes and push down in the pan to flatten slightly. Cook for 8 mins until the base is golden and crisp.
- Heat the grill. Dot the remaining butter on top of the hash, then flash under the grill until golden and crisp. Serve with baked beans and brown sauce or ketchup, if you like.
Nutrition Facts : Calories 263 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 14 grams protein, Sodium 0.88 milligram of sodium
SMOKED HAM HOCK AND CABBAGE SOUP
Got this recipe from an Amish neighbor years ago, but she doesn't remember where she got it. I have had this at the Hoss's steakhouse chain as an appetizer or with a big salad.This is more about the broth than the ham or cabbage. Be careful of the salt as some ham hocks can be very salty, but on the plus side they are available at any grocery store.
Provided by m s.7143
Categories Clear Soup
Time 2h15m
Yield 3-4 serving(s)
Number Of Ingredients 16
Steps:
- Remove skin from smoked ham hocks.
- In a large soup pot, heat oil over medium heat. Saute carrots, onions, chopped celery, oregano. thyme, bay leaf, and ham hocks until carrots are tender-about 10 minutes.
- Add the cabbage, garlic, and black pepper, and saute 5 minutes longer or until cabbage is tender.
- Add all the liquid and the whole stalk of celery and bring to a boil over high heat.
- Reduce heat and simmer, covered for 1 1/2 hours.
- Remove ham hocks and set aside to cool. Discard stalk of celery and bay leaf.
- Skim some or all fat.
- Remove meat from cooled ham hocks and add back into the soup.
- Add brown sugar. Salt very carefully. Allow to heat fully and serve.
- If you want it a little sweeter, add a little more brown sugar.
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