Place the ham hock in a pot and cover with cold water. Add the onions and celery and bring to the boil. Simmer until fork tender. Alternatively put in a pot, cover with a lid and bake in a 160oc ...

Here’s the deal: gammon is pork that’s been cured (salted, brined or smoked) but still needs to be cooked. Once it’s cooked, it becomes ham, which is already good to go because it’s been ...

This cozy pot of beans is often traditionally served on New Year's Day in the South for good luck. With tender black-eyed ...

I’ve just spent three weeks in the deep southern states of America. I ate croc, cornbread and my own weight in smoked brisket, yet one of the most surprising dishes I had was sweet peas at ...

You can buy ham hocks smoked or unsmoked, and while the former will deliver more depth of flavour, either will work for this dish. If you can buy leaf celery, with its balance of small ...

She always went for ham hocks – cheaper, more flavourful, and way more versatile than gammon or other ham joints. The first meal was usually a classic: ham with parsley sauce. Then she’d use ...

This recipe forms part of the September 3 meal planner created in partnership with New World. If you think your ham or bacon hock is going to be salty, soak overnight in cold water and keep in the ...

To make the very best black-eyed peas, start with a stock made from a smoked ham hock that infuses the dried beans as they simmer on the stovetop. In this recipe, dried black-eyed peas transform ...

Place the ham hock in a pot and cover with cold water. Add the onion and celery and bring to a simmer. Cook for about 3 hours or until the ham is tender. Remove ham from stock and set aside.