COMFORTING HAM HOCK STEW
These are just a few reasons why I LOVE this dish! Ham hocks are often something people shy away from as they require a little bit of work to cook and remove from the bone but TRUST ME when I say they are totally worth the effort. Sitting with some crusty bread to dunk into this bowl of goodness, sipping a glass of wine – I can’t think of anything better!
During winter in the Yorkshire Dales, nothing feels more comforting than a hearty bowl of Ham Hock Stew. This traditional Yorkshire recipe is steeped in the rich flavours and homely warmth that could easily belong in one of Harry Grimm’s cosy, albeit mysterious evenings. Whether you’re settling down with a gripping chapter or gathering around the table for a family meal, this stew promises to wrap you in culinary nostalgia and rustic charm.
In the spirit of the old Yorkshire saying, “Eat all, sup all, pay nowt,” we bring this exclusive recipe to our VIP members, allowing you to enjoy a taste of Yorkshire’s heritage from the comfort of your own kitchen. Perfect for slow weekends or festive gatherings, this Ham Hock Stew is not just a meal; it’s a journey through the historical palate of Yorkshire, where every ingredient tells a story. Join us as we dive into the simmering pots of the past, crafting a dish that’s as rich in flavor as it is in history.
Ingredients
- 2 kg ham hocks
- 1 can cannellini beans
- 1/2 brown onion diced
- 2 bunches dutch carrots roughly chopped
- 1 stick celery diced
- 1/2 cup peas
- 4 cloves garlic crushed
- 1/4 tsp chilli flakes
- Crusty bread to serve
- 10 peppercorns
Instructions for Ham Hock
- Place the ham hock, peppercorns, bay leaf, 1⁄2 onion & 1 chopped carrot into a large pot and cover with water
- Simmer for approx. 90 minutes or until the ham is falling from the bone
- Remove ham and shred off the bone
- With the ham water aka ham stock, skim off the fat and strain through a sieve keeping reserved stock for later
Instructions for Stew
- In a large casserole dish- fry onion, garlic, celery & chilli flakes on medium-high heat for approx. 4mins
- Add 3 cups of reserved stock, beans, ham & carrots. Bring to a simmer and cook for 10mins
- Add peas and cook for a further minute
- Top with chopped parsley and serve with crusty bread
Notes:
- The ham will be hot when shredding, so I wore gloves and put food-safe gloves over to handle the ham. Alternatively, wait to cool before handling
- Skim some of the fat off during the cooking process to speed things up a little you can reduce the stock/sauce more if you want a thicker stew, but I like a little extra crusty bread to dip in!
- You can make this in advance and reheat it before serving
- Ham stew will freeze just fine - don't add the peas or parsley in until just before serving
