Simple Way to Make Perfect Braised Ham Hock and Vegetables

Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, braised ham hock and vegetables. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Braised Ham Hock and Vegetables is one of the most well liked of current trending meals in the world. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look wonderful. Braised Ham Hock and Vegetables is something which I’ve loved my whole life.

Add Ham Hocks to a pot. Add just enough water to cover. Skim off any drugs that float to the top. In an oven safe lidded skillet or braising pan, fry the ham hocks in the oil until brown and crispy on the outside.

To begin with this particular recipe, we have to prepare a few ingredients. You can have 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:

1. Take 2 Ham Hocks
2. Take 2 Ears Corn
3. Get 2 Small Heads Cabbage
4. Take 3 Carrots
5. Get 1 Large Onion
6. Take 5 Eggs
7. Get Worcestershire Sauce (7 Shakes)
8. Prepare 3/4 Cup White Cooking Wine
9. Make ready 1/4 Cup Balsamic Vinegar
10. Make ready 1/4 Cup BBQ Sauce
11. Get Black Pepper
12. Prepare Seasoned Salt
13. Prepare Creole Seasoning
14. Prepare Kosher Salt

Bring the water to a boil on high heat and place ham hock in pan. Once melted, add onions, celery and carrot. Season lightly with salt and cook, stirring occasionally, until the vegetables are just browned. Ham hock is an essential cornerstone of British cuisine, when you really think about it.

Instructions to make Braised Ham Hock and Vegetables:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Enjoy 😊

Season lightly with salt and cook, stirring occasionally, until the vegetables are just browned. Ham hock is an essential cornerstone of British cuisine, when you really think about it. 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. We associate ham hock with comfort food in this country, but our collection of ham hock recipes features some very technical dishes. In a large dutch oven or braiser combine the carrot, onion, celery, and spices.

So that’s going to wrap this up for this special food braised ham hock and vegetables recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!