Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, braised ham hock and vegetables. It is one of my favorites. This time, I will make it a bit unique. 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 well liked of current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. Braised Ham Hock and Vegetables is something that I have loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we have to 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:
- Get 2 Ham Hocks
- Take 2 Ears Corn
- Make ready 2 Small Heads Cabbage
- Make ready 3 Carrots
- Make ready 1 Large Onion
- Prepare 5 Eggs
- Prepare Worcestershire Sauce (7 Shakes)
- Take 3/4 Cup White Cooking Wine
- Prepare 1/4 Cup Balsamic Vinegar
- Prepare 1/4 Cup BBQ Sauce
- Take Black Pepper
- Take Seasoned Salt
- Get Creole Seasoning
- Prepare 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.
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 itโs 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 itโs 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 ๐
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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