Braised Ham Hock and Vegetables
Braised Ham Hock and Vegetables

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, braised ham hock and vegetables. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

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. Smoked ham hocks are inexpensive and give the dish rich flavor; substitute with ham steak if you prefer. This dish defines easy, relaxed cooking Add ham hocks and, if desired, rind.

Braised Ham Hock and Vegetables is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Braised Ham Hock and Vegetables is something which I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can cook braised ham hock and vegetables using 14 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Braised Ham Hock and Vegetables:
  1. Take 2 Ham Hocks
  2. Make ready 2 Ears Corn
  3. Take 2 Small Heads Cabbage
  4. Get 3 Carrots
  5. Take 1 Large Onion
  6. Take 5 Eggs
  7. Prepare Worcestershire Sauce (7 Shakes)
  8. Make ready 3/4 Cup White Cooking Wine
  9. Get 1/4 Cup Balsamic Vinegar
  10. Make ready 1/4 Cup BBQ Sauce
  11. Prepare Black Pepper
  12. Prepare Seasoned Salt
  13. Make ready Creole Seasoning
  14. Make ready Kosher Salt

It is the portion of the leg that is. A baked smoked ham hocks recipe may call for legumes, greens and other vegetables. Find out the best way to cook and season ham hocks for a variety of dishes. This Filipino home-cooked classic can make the middle of the week feel like a Sunday!

Steps to make Braised Ham Hock and Vegetables:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Enjoy 😊

Find out the best way to cook and season ham hocks for a variety of dishes. This Filipino home-cooked classic can make the middle of the week feel like a Sunday! Ham hock - the bit between a pig's front trotter and shoulder - or "hand" as butchers would call it. Pork Pata Humba or braised ham hock with salted black beans is a version of pork humba wherein pork pata is braised in pineapple juice and soy sauce. I started by boiling the ham hock in water until it is half tender.

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