Hey everyone, it is Drew, welcome to my recipe site. Today, I will show you a way to make a special dish, braised ham hock and vegetables. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Great recipe for Braised Ham Hock and Vegetables. There are many braised dishes similar to this one. One in particular uses fish and soy sauce but with a different cut of pork.
Braised Ham Hock and Vegetables is one of the most favored of recent trending meals in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Braised Ham Hock and Vegetables is something which I’ve loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. You can have 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:
- Take 2 Ham Hocks
- Take 2 Ears Corn
- Prepare 2 Small Heads Cabbage
- Take 3 Carrots
- Make ready 1 Large Onion
- Get 5 Eggs
- Take Worcestershire Sauce (7 Shakes)
- Take 3/4 Cup White Cooking Wine
- Make ready 1/4 Cup Balsamic Vinegar
- Make ready 1/4 Cup BBQ Sauce
- Get Black Pepper
- Get Seasoned Salt
- Get Creole Seasoning
- Get Kosher Salt
A whole plate of ham hocks just scream comfort food. If you grew up in the South, Germany, China or perhaps the Philippines, you've probably seen these bad boys served up whole. This dish is perfect for a crock pot if. In a large pot or Dutch oven, combine ham hocks, onions, garlic, and chicken stock and bring to a simmer.
Steps 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 😊
A smoked pork shoulder or picnic ham may be substituted for the ham hocks. Replace the white turnips with a medium rutabaga, cut into chunks. Ham hock is an essential cornerstone of British cuisine, when you really think about it. From the simple pleasures of a good ham and cheese sandwich, to a glorious roast ham at Christmas, we often take the briny, fatty pleasure of a good piece of ham for granted. We associate ham hock with comfort food in this country, but our collection of ham hock recipes features some very technical dishes.
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