Dry Cured Ham Hock

Excellent cheap cut, very often over-looked. Full of flavour. Wonderful used as a base for stocks and soups but with plenty of meat on for a meal as well. Approx. 1kg weight.

Selection choice

Very useful for cooking – use hock for flavouring soups, stocks and once cooked use the meat for making a terrine, adding to quiches, pasta dishes or omelettes.

Cooking tip

Stock: Place Ham Hock in a large enough pan to cover with water. Roughly chop carrots, celery and onion into large pieces and add to water with bay leaves, peppercorns (no salt). Bring to boil, skim froth off top and simmer for at least 2 hours. Remove hock (save meat), discard vegetables and strain stock through fine sieve or muslin cloth.

*1 Star Great Taste Award 2016*

Dry Cured Ham Hock