Ham Hock Soup
A very simple tasty and very thrifty soup to make, I am sure you have all seen that ugly cut of pig in the butchers or the supermarket wondering what you could ever do with that fatty piece of meat! Surely there isn’t even that much meat in it anyway. Well you would be very very wrong if is that what you thought. Once cooked properly the ham hock soup is one of the juiciest tender tasty pieces of meat that you will ever have. A great cheap dinner idea
This was one of my supermarket bargains again. The sorry looking piece of ham hock was reduced just to 97p. Everyone ignored it, my gain to take it home and turn it into something delicious (original price)£2.15 so it is a very cheap piece of meat. The holidays are over and its back to work for the Mrs so this was perfect for making ham hock soup for those cold damp days for lunchtime at work (and at home of course). I also grabbed a bag carrots (1kilo 60p) 1 savoy cabbage (60p) a few spuds (30p) 1 bag of leeks (3 for 70p) 1 bag of family peppers (£1.12). The total cost for the 12 portions was around £3.70 as I froze some of the vegetables I bought.
Ham Hock Soup
The first step is to cook the ham hock, 1 large pan of water, salt & pepper and vegetable trimmings, what ever you have in the house as this is just the initial cooking process
Ham Hock Soup
So to the water I added carrot tops and bottoms, the outer leaves of the cabbage, some parsley that I had in the freezer (reduced of course) some asparagus bottoms, a bulb of garlic, onions and mixed herbs, it does not really matter at this stage but if its in the house and its going to waste then get it into the pot. Bring t the simmer and allow to cook for around an hour. Turn of the heat and place a lid over the top of the pan, leave overnight to finish cooking and allow cool.
.This next little step is where a little effort is required but it is more than worth it. Time to take the meat off the bone and throw away all the fat. The fat has kept the meat nice and moist and also flavored the stock in the pot. So don’t through away any of the liquid. If you have cooked it correctly then the meat will just fall off the bone. Then using two forks, I know its still not looking pretty but trust me stick with it and the taste is divine.
Want a flavour boost then try this ham hock and pesto recipe.
Once all the meat has been lovingly removed. Get a large plate of succulent braised meat,
Ham Hock Soup
Strain all the cooking liquor into a clean pot. Then ensure that you get all the juice out of the vegetables you used to braise the hock. Press down with the back of a large spoon to squeeze out the rest.
Gather all the ingredients and chop into small bite size pieces. Then add to the pan with a little oil , butter salt pepper and gently fry
Once all the ingredients have been gently fried then add back in your cooking liquor. Ensure there is plenty as I added more water and a veg stock cube as well. Gently simmer until the vegetables are all just tender. The just add the meat to warm through and then serve with crusty bread.
Ham Hock Soup
As in the title Ham hock soup 12 portions, well unless your having a large dinner party you wont be eating all this in one day.No need to worry its perfect for freezing. I measured it out so it would fill the other half’s flask. This is perfect for a hearty warm lunch at work and takes no time at all. I picked a suitable container t fit my plastic bags inside (so the soup does not dribble down the sides of the bag). When you want a portion in a hurry just grab one from the freezer. Then pop it into the microwave for 3 minutes until it just starts to defrost. Then put the contents into a small pan and reheat on the hob and warm through thoroughly. Yes you could just do it all in the microwave !! I just prefer to do it in the pan.
Ham Hock Soup, simple tasty and pennies to make.
Ingredients
- Ham hock
- 4 large carrots
- 2 litre of stock (50% from cooking of hock)
- 1 savoy cabbage
- 2 large potatoes, peeled and cubed
- 1 large leek
- 1 red pepper
Instructions
Braise the ham hock in a large pot covered with water 
Add all the vegetable trimmings and then season Bring to the simmer allow to cook for an hour, remove from heat add lid and leave overnight Strip all the meat from the bone Strain the stock Add all the vegetables to a large pan and sauté for 5 to 10 minutes Add back the cooking liquor (add extra if required) Cook until all vegetables are tender Add the ham hock warm through and serve. Would be good dressed with watercress which is harvested in spring.
Notes
You can add or take away any vegetables from the soup and it will still taste delicious with the ham hock in there. Just add what you have to hand no need to buy any expensive ingredients . Dont forget to freeze the rest. The braising stock, save your veg peelings and use those, add onion garlic, whatever you have and it doesn't cost you
Leftover ham is also great for Egg Fried Rice
Happiest in the kitchen feeding the 3 children who are constantly hungry. Lucky enough to have worked in a Pro kitchen on a voluntary basis to learn the tricks of the trade.. Buckinghams The restaurant with one Table. With Chef Nick Buckingham.(RIP)