Hello everybody, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, braised ham hock and vegetables. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Braised Ham Hock and Vegetables is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Braised Ham Hock and Vegetables is something which I’ve loved my entire life.
Although ham hocks with collard greens or ham hocks with beans are common Southern and Soul Food recipes, I wanted to try something different. Add ham hocks, onion, celery, carrot, parsley, and bay leaves to a large saucepan. Bring to a boil over high heat, reduce to a bare simmer, cover, and Serve immediately with cabbage and mustard vinagrette on the side.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook braised ham hock and vegetables using 14 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Braised Ham Hock and Vegetables:
- Make ready Ham Hocks
- Prepare Corn
- Get Small Heads Cabbage
- Make ready Carrots
- Take Large Onion
- Take Eggs
- Prepare Worcestershire Sauce (7 Shakes)
- Get White Cooking Wine
- Get Balsamic Vinegar
- Get BBQ Sauce
- Prepare Black Pepper
- Take Seasoned Salt
- Get Creole Seasoning
- Make ready Kosher Salt
Lentil Soup with Braised Ham Hock. This was a viewer request from a while ago for an easy lentil soup recipe. From Wikipedia, the free encyclopedia: "A ham "hock" is the end of a smoked ham where the foot was attached to the hog's leg. It is the portion of the leg that is.
Instructions to make Braised Ham Hock and Vegetables:
- Add Ham Hocks to a pot. Add just enough water to cover. Bring to a boil, then reduce to a simmer for 30 minutes. Skim off any drugs that float to the top.
- Remove Ham Hocks and turn off heat. Reserve. Wash and prep all veggies. Remove, kernels from corn, peel onion, etc. save all scraps, peels and husks.
- Add all scraps and trim to the ham broth. Season generously and add cooking wine. Cover. Bring to a hard boil, reduce heat to a rolling boil. Cook for an hour. Keep an eye on the liquid. If you think it’s getting low, add a bowl of water.
- Strain your ham infused vegetable broth. Return ham to broth. Broth should be barely covering the ham. Add water if it’s not. Add BBQ Sauce, Worcestershire, Balsamic Vinegar. Cover, bring to a boil, then low boil for 1.5 hours. Skim any drugs and add water if necessary. Boil 5 eggs and let cool while you wait.
- Add peeled and cooled hard boiled eggs to the pot with 45 minutes on the timer. Add veggies with 30 minutes left. Hit the veggies with a pinch of kosher salt to release water. Add some black pepper as well. Cook until veggies and pork are tender.
- Enjoy 😊
From easy Ham Hock recipes to masterful Ham Hock preparation techniques, find Ham Hock ideas by our editors and community in this recipe collection. Skip the green beans this year at Thanksgiving and make these delicious braised collard greens instead, created by chef Isaac Stewart from. Braised Ti Pang is a beloved Chinese recipe of long-braised pork shank in soy sauce, wine, and spices. It's fall-apart tender, and always a special meal! Braised Ti Pang is made with the pork front hock, also known as the shank.
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