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)
- 500g jersey royals or other new potatoes
- 750ml good-quality chicken stock
- 2 large onions, finely sliced
- 600g cooked pulled ham hock, shredded (see tips)
- Handful of fresh flat leaf parsley, roughly chopped
- 2 tbsp olive oil
- Halve any large potatoes and put them in a large pan with the stock. Bring to the boil, then reduce the heat and simmer for 10 minutes until just tender.
- Meanwhile, heat the oil in a frying pan and cook the onions for 10-15 minutes until soft and starting to caramelise. Add the cooked onions to the pan with the potatoes and simmer for a further 5 minutes.
- Stir in the shredded ham hock and warm through. Taste, season, then add the parsley and serve.
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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