Ham Hock and Winter Vegetables

Prep Time 5 minutes

Cook Time 2 hours 30 minutes

Servings 2


1 ham hock (approx 800g)

2 tbsp honey

1 onion, studded with 4 cloves

1 carrot peeled

1 turnip, peeled and halved

½ bunch of thyme

4 bay leaves

1 bulb of fennel, halved fronds reserved for garnish

1 small savoy cabbage, quartered

1 granny smith apple

Mustards and pickles, to serve with


Place ham hock in a large stew pot and top with enough water to just cover the hocks. Bring to the boil, skimming off any impurities that rise to the surface. Add the honey, studded onion, carrot, turnip and herbs and place the lid on and turn the heat down to low. Simmer gently for 1 1/2 hours. Now add the fennel, cabbage and whole apple and cook for a further 45 minutes or until the meat falls easily away from the bone and the vegetables are tender.

Remove the ham hocks from the stock and let cool slightly. Use a slotted spoon to remove vegetables and place on a large platter. Remove skin from the hock and shred meat into bone into large chunks. Place on top of vegetable and add a few ladlefuls of broth. Garnish with fennel fronds and serve with mustard and pickles.


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