Hey everyone, it’s John, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, braised ham hock and vegetables. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Braised collards in rich pot likker (pot liquor), simmered with smoked pork and onions until everything is meltingly tender, is a classic Southern dish. Simmering the ham hocks until the meat falls off the bones creates a deeply flavorful broth. Chicken stock adds even more flavor.
Braised Ham Hock and Vegetables is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. Braised Ham Hock and Vegetables is something which I’ve loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can cook braised ham hock and vegetables using 14 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Braised Ham Hock and Vegetables:
- Make ready 2 Ham Hocks
- Take 2 Ears Corn
- Make ready 2 Small Heads Cabbage
- Prepare 3 Carrots
- Make ready 1 Large Onion
- Get 5 Eggs
- Get Worcestershire Sauce (7 Shakes)
- Prepare 3/4 Cup White Cooking Wine
- Take 1/4 Cup Balsamic Vinegar
- Make ready 1/4 Cup BBQ Sauce
- Take Black Pepper
- Prepare Seasoned Salt
- Make ready Creole Seasoning
- Make ready Kosher Salt
Stir in the flour then gradually fold in the reserved ham stock. Add in the creme fraiche lemon juice and seasoning. Add in the minced herbs; keep hot. Carve the gammon into slices arrange on a warmed serving dish and spoon over the sauce.
Instructions to make Braised Ham Hock and Vegetables:
- 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.
- 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.
- 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.
- 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.
- 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.
- Enjoy 😊
Ham hock - the bit between a pig's front trotter and shoulder - or "hand" as butchers would call it. The Best Fresh Ham Hocks Recipes on Yummly New Orleans-style Red Beans And Rice With Fresh Ham Hocks, Broiled Ham Hock With Braised Cabbage, Stinco Di Maiale Al Forno Con Le Patate (roasted Pork Hock And Potatoes). Ham hocks can be boiled, roasted, simmered, braised or cooked in a slow cooker, either alone or with other ingredients. Depending on the method of cooking, a ham hock can take anywhere from two to eight hours Cooking a ham hock with vegetables is a popular way to enhance the veggies' flavors.
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