Ham hock and new potato stew
- April 2011
- Serves 4
- Hands on time 10 mins, plus 20 mins cooking time
Use up leftover ham hock in this super easy stew recipe. All you need are six ingredients (including olive oil!) and 30 minutes to spare.
- 13.5g (3.5g saturated)
- 25.1g (4.9g sugars)
To cook your own ham hock, soak the ham for several hours – or preferably overnight – in several changes of cold water, then drain and put it into a large pan with some halved carrots, celery sticks, 1 halved onion and 12 peppercorns. Cover with cold water and bring to the boil. Reduce the heat, cover and simmer for 2-3 hours until tender. Remove the ham from the pan and set aside. You can keep the stock to use another time.
Freeze the finished stew without the parsley. Defrost thoroughly, heat until piping hot throughout, then sprinkle with parsley to serve.
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