Recipe of Braised Ham Hock and Vegetables

Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a special dish, braised ham hock and vegetables. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Braised Ham Hock and Vegetables is one of the most well liked of current trending meals on earth. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. Braised Ham Hock and Vegetables is something that I have loved my entire life.

Add ham hocks, onion, celery, carrot, parsley, and bay leaves to a large saucepan. Bring to a boil over high heat, reduce to a bare simmer, cover, and Serve immediately with cabbage and mustard vinagrette on the side. Smoked ham hocks are inexpensive and give the dish rich flavor; substitute with ham steak if you prefer.

Guide to Prepare Braised Ham Hock and Vegetables

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 it.

Ingredients

The ingredients needed to make Braised Ham Hock and Vegetables:

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

From Wikipedia, the free encyclopedia: "A ham "hock" is the end of a smoked ham where the foot was attached to the hog's leg. It is the portion of the leg that is. Braised Ti Pang is a beloved Chinese recipe of long-braised pork shank in soy sauce, wine, and spices. It's fall-apart tender, and always a special meal!

Instructions

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 😊

Braised Ti Pang is made with the pork front hock, also known as the shank. The pork shank is blanched, seared, and braised for several hours in. A baked smoked ham hocks recipe may call for legumes, greens and other vegetables. Find out the best way to cook and season ham hocks for a variety of dishes. This Filipino home-cooked classic can make the middle of the week feel like a Sunday!

As simple as that Recipe of Braised Ham Hock and Vegetables

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