Ingredients
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1 Ham
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1 Onion
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2 Bay leaves
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1 tsp Peppercorns
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2 large Carrots
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2 Leeks
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200 g swede
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1 large floury Potatoes
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¼ green Cabbage
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2 eating Apples
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1 tsp dried Sage
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Black Pepper
Directions
This makes an excellent one-pot supper as it is, but you could also serve the ham with mashed potatoes. Be sure to save the leftover cooking liquid for making ham and split pea soup.
Steps
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1
Done
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Put the ham hock in a deep saucepan or stockpot and cover it with water. Bring the water to the boil and simmer for 1 minute, then drain, discarding the water – this is important for getting rid of excess saltiness so don’t be tempted to skip this step! Rinse the ham thoroughly to remove any starchy foam that might be sticking to it. Put it back in the saucepan and cover with fresh water. |
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2
Done
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Add the onion, bay leaves and peppercorns to the pan. Bring the water to the boil, then turn down the heat to a gentle to medium simmer and cover the pan with a lid. Cook the ham for an hour to an hour and a half, depending on the weight. |
|
3
Done
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Remove the ham from the liquid. When it’s cool enough to handle, strip away the skin, fat and bone, then pull the meat into large chunks. |
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4
Done
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Measure the cooking liquid and pour 500 ml of it back into the saucepan keep the rest for making soup. Add the vegetables, apples and sage. to the pan and simmer for 15–20 minutes, covered, until the veg are tender. Season with black pepper. Serve the ham hot with the vegetables but any leftover meat will be great cold. |
