Ham Hock and Cabbage

IMG_0779 for blog

For as long as I can remember, my Dad has cooked his version of this meal most Saturdays.  Use any cut of ham that you like.  I’ve used ham hock because its cheap and I like to use the stock to make soup afterwards.

For 2 adults and 1 little one you will need:

  • 1 large unsmoked ham hock
  • 5-6 large potatoes
  • half a head of savoy cabbage thinly sliced
  • large knob of butter
  • salt & pepper

 Optional to serve – parsley sauce

  • 500 ml full fat milk
  • 1 onion studded with 4-5 cloves
  • 1 bay leaf
  • pinch nutmeg
  • 50 g butter
  • 50 g plain flour
  • Large bunch of parsley finely chopped

Method:

Soak the ham overnight in a large pan of water.  The following day, drain the old water and replace with new, covering the ham completely.  Boil the ham for about 2 and a half hours, topping up the water level as you go along to keep the ham covered.

30 minutes before the ham is done, boil the potatoes and the cabbage. In parallel, make the white sauce as per the instructions on our lasagne recipe.

When cooked, drain the cabbage and potatoes and mash them together with a large knob of butter.  Season with salt and pepper.

Stir the parsley into the white sauce and serve on the side of the potato and cabbage mash and the ham.

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