When the weather turns chilly, there’s nothing better than a steaming bowl of hearty soup. This White Bean and Chicken Ham ...

When it comes to comfort food, few dishes hold the same heartwarming charm as Pinto Beans with Ham Hocks, paired with ...

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 ...

Place the ham hock in a large saucepan or casserole pot and add the carrot, turnip, celery and onion. Cover with water and either place on a stove top and simmer until ham is fork tender or cover ...

Dried peas will give you the best texture, but canned will work just fine if you’re short on time (as they require little to ...

It’ll bring forth good fortune for the upcoming year. Southerners serve black-eyed peas, cornbread, greens, and rice on New ...

Preheat oven to 275 degrees. In a small, lidded, oven-safe casserole, cook ham hock, carrots, onions, celery, thyme, rosemary, bay leaf and stock, covered, until ham ...

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.

For the best results, use a ham hock. The fat and rind can be layered with the meat and set naturally in the jelly. If you’re using a gammon joint, especially one from a supermarket, you might ...