Ham Hock Stew
comfort in a bowl!
Servings 4 people
Calories 1821kcal
Equipment
- Chef Knives
- Chopping board
- measuring/weighing utensils
- large saucepan
- Large casserole dish
- sieve
Ingredients
- 2 kg ham hocks
- 1 can cannellini beans
- ½ brown onion diced
- 2 bunches dutch carrots roughly chopped
- 1 stick celery diced
- ½ cup peas
- 4 cloves garlic crushed
- ¼ tsp chilli flakes
Other
- parsley for garnish
- crusty bread
- 10 peppercorns
- 1 bay leaf
- ½ brown onion
- 1 carrot
Instructions
Ham Hock
- Place the ham hock, peppercorns, bay leaf, ½ onion & 1 chopped carrot into a large pot and cover with water
- Simmer for approx. 90 minutes or until the ham is falling from the bone
- Remove ham and shred off the bone
- With the ham water aka ham stock, skim off the fat and strain through a sieve keeping reserved stock for later
Stew
- In a large casserole dish- fry onion, garlic, celery & chilli flakes on medium-high heat for approx. 4mins
- Add 3 cups of reserved stock, beans, ham & carrots. Bring to a simmer and cook for 10mins
- Add peas and cook for a further minute
- Top with chopped parsley and serve with crusty bread
Notes
Tips/Tricks
- the ham will be hot when shredding, so I wore gloves and put food-safe gloves over to handle the ham. Alternatively, wait to cool before handling
- skim some of the fat off during the cooking process to speed things up a little
- you can reduce the stock/sauce more if you want a thicker stew, but I like a little extra crusty bread to dip in!
- you can make this in advance and reheat it before serving
- ham stew will freeze just fine – don’t add the peas or parsley in until just before serving
Nutrition
Calories: 1821kcal | Carbohydrates: 40g | Protein: 149g | Fat: 116g | Saturated Fat: 43g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 52g | Cholesterol: 545mg | Sodium: 1609mg | Potassium: 2487mg | Fiber: 12g | Sugar: 10g | Vitamin A: 28640IU | Vitamin C: 21mg | Calcium: 241mg | Iron: 11mg