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

Pork: The classic choice is ham hocks, bacon, or a big ol’ hunk of ham, which adds that irresistible smoky richness. Rice: ...

There’s ham, and then there’s ham. You know the kind I mean – the pre-sliced, vacuum-packed stuff sitting on shop shelves, ...

Classic Southern black-eyed peas take some time, but the flavor they get from a low simmer with ham hocks, herbs, and ...

There’s nothing quite like the aroma of Pinto Beans and Ham Hocks simmering on the stove. This dish is a staple in Sou ...

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 ...

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 ...

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 ...

Cooking for myself can be a challenge when you want to do a roast. Pork hocks are perfect for the singletons! Slightly adapted to suit my needs but thanks Al! Pre-heat your oven to 220C.