Braised Ham Hock and Vegetables
Braised Ham Hock and Vegetables

Hello everybody, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, braised ham hock and vegetables. It is one of my favorites. This time, I am going to make it a little 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 popular of current trending meals on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions daily. Braised Ham Hock and Vegetables is something which I’ve loved my whole life. They are nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few components. You can have braised ham hock and vegetables using 14 ingredients and 6 steps. Here is how you can achieve that.

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

Steps 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 😊

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 to become tender. Traditionally, ham hock is slow-cooked to provide the best flavor for. These braised pork feet are moist, tender and flavorful. They are braised in a slightly sweet and savory master sauce until the skin and meat fall from the bone.

So that’s going to wrap this up for this special food braised ham hock and vegetables recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!