This creamy one-pot split pea soup is a rich, satisfying, and cozy meal that’s not just for St. Patrick’s Day or Easter. A smoked ham hock adds savory, meaty goodness to this soup, while carrots ...

Nothing is more cost-effective or delicious as a hearty soup to eat any time of day. A slab of French stick warmed with melted butter finishes it off. If you are super organised, make some cheese ...

I don’t recommend using country ham or ham hock in this soup. It is super salty and will make the soup taste salty. If you use country ham, don’t add more salt, and use water instead of broth. How do ...

Place the ham hock in a large saucepan or casserole pot ... Either way it will take a couple of hours. Add the leek, soup celery and potato and cook until potatoes are soft 0 about 20 minutes.

Onions and leek are then added, and the ham hock is diced while these ingredients come together in the pot. For soup-lovers seeking a thinner consistency, blending the entire pot is recommended.

It’s easy to confuse with a ham bone, but they’re actually different. Find out why—and what a ham hock can do for your recipes. You can order a deli meat ham sandwich at a sub shop, and many ...

Drain the soaked beans and discard the water. Place the beans, ham hocks, chicken broth, and bay leaf in a soup pot; do not add salt at this stage. Bring to a boil and simmer for about 1 hour ...

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 ...

Add carrot, celery, onion halves, cloves and bay leaves. Add your ham hock in. Bring to the boil. Then turn down and simmer gently for 1½-2 hours. The time will vary depending on the size of the ...