She always went for ham hocks – cheaper, more flavourful, and way more versatile than gammon or other ham joints. The first meal was usually a classic: ham with parsley sauce. Then she’d use ...
Recipes published by Food & Wine are rigorously ... A basic mirepoix- and herb-based stock cooks with an entire pound of smoked ham hocks for several hours until smoky and fragrant.
Warm up with our classic Split Pea Soup with Ham recipe. This soup is easy to make ... They’re a good source of protein and fiber. Chopped Spiral Ham or Smoked Bone: This adds a rich, savory flavor ...
For the best results, use a ham hock. The fat and rind can be layered with the meat and set naturally in the jelly. If you’re using a gammon joint, especially one from a supermarket, you might ...