The essential ingredient for ham stock for soup or for a ham hough terrine. Our ham hock recipes include fritters pies salads and casseroles or make your own ham hock terrine.
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This video demonstrates how to use ingrdients to make a traditional scotch broth soup.
Ham hough. Cover the hough in water and bring to the boil. Reduce stock drain and then press chopped hough into terrine dish lined with cling film and pour some stock in with meat so its juicy but not wet wet wet. Cut from our home cured gammons the hough makes a rich stock for soup.
While ham hough can be used in a variety of dishes the most popular is undoubtedly as a hearty and flavoursome ingredient to homemade soup. Ham Hough is mainly used to make stock. This fantastic recipe for a hearty ham hock by the Hairy Bikers is cheap they said and has bags of flavour that the vegetables then absorb.
The essential ingredient for an excellent ham stock for a delicious soup. Shred off the bone and set aside. Showing 1-12 of 22 recipes.
To check if hams are cooked pull out the small bone close to the large one it should be loose and come out easily. Remove the ham from the liquid allow to cool for 30 minutes before shredding the meat from the bone. Also known in some parts of the country as a Ham End or Ham Hock.
It can be made with stock cubes but is far better when youve made the stock yourself by boiling a ham hough hock or ribs for a couple of hours. Ham hocks are not used in cooking for their meat. They are used to add flavor to dishes requiring a long slow simmering such as stews soups and beans.
Step 1 Desalt the ham before cooking. If your ham is too salty dilution is a great way to remove some of the salty flavor. After boiling the meat will fall from the bone.
Choose from Smoked or Unsmoked. Boil ham hock separately in water for 3 hours until the meat is falling off the bone. The twin benefit of releasing a natural smoky salty flavour whilst also yielding the meat to supplement the pulses.
A wholesome recipe for cold dark days of winter. These tough cuts do not have a lot of meat on them. Remember to keep the tender delicious meat for a sandwich or to put through your soup.
Whenever possible try to desalt the ham prior to baking roasting or reheating. 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. Ham hock is an essential cornerstone of British cuisine when you really think about it.
Bring to the boil and then reduce the heat and allow to. This guide shows you How To Roast Ham HockWatch This and Other Related films here. This will ensure you are able to remove as much of the salt as possibleStep 2 Soak it in water.
Simmer for 1-2 hours. Dice the onion cut the leek into thin slices. If making ham hough terrine add some cracked black peppercornsFollow above instructions and then when meat is falling off the bone remove from bone and chop up coursely.
You could try it at home. Lift out the hams and set aside until cool enough to handle. Most ham hocks are smoked and cured and.
Strain off 900ml1½ pint ham. Rest hams in the stock for 15-20 minutes 30 minutes ideally so the meat softens and relaxes. If possible you will want to desalt the ham before you cook it.
Rustic root vegetables such as carrots leeks onion and potatoes are ideal. Boneless Pork Loin Chops Pork Belly. Also use 3-4 houghs to make a large terrine.
See delivery options here. Place the ham hough and vegetables in a deep pot or slow cooker and add sufficient water to cover the meat and any vegetables. Ham hocks come from the bottom of the leg of a pig.
Ham hock is a cheap cut of meat and so versatile. The bone provides marrow that offers any stock a great depth of flavour in addition to the flavour from the rind.
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