Braised Ham Hock and Vegetables
Braised Ham Hock and Vegetables

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Great recipe for Braised Ham Hock and Vegetables. There are many braised dishes similar to this one. One in particular uses fish and soy sauce but with a different cut of pork.

Braised Ham Hock and Vegetables is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Braised Ham Hock and Vegetables is something that I have loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can cook braised ham hock and vegetables using 14 ingredients and 6 steps. Here is how you can achieve that.

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

If you grew up in the South, Germany, China or perhaps the Philippines, you've probably seen these bad boys served up whole. This dish is perfect for a crock pot if. In a large pot or Dutch oven, combine ham hocks, onions, garlic, and chicken stock and bring to a simmer. A smoked pork shoulder or picnic ham may be substituted for the ham hocks.

Instructions 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 😊

Replace the white turnips with a medium rutabaga, cut into chunks. One in particular uses fish and soy sauce but with a different cut of pork. When I have ham hocks, I usually make dry beans. But I wanted something different today. I changed the flavor profiles and used different vegetables to achieve a.

Above is the best way to cook braised ham hock and vegetables, very easy to make. Do the cooking stages correctly, loosen up and use your coronary heart then your cooking might be scrumptious. There are a lot of recipes that you could strive from this website, please find what you need. If you happen to like this recipe please share it with your mates. Glad cooking.