When most people think about ham hocks, the first thing that comes to mind is the depth of flavor you get from adding them to delicious comfort food dishes like black-eyed peas. It's not the fanciest ...

Ham hock or pork knuckle is a real peasant-style cut from a pig. There's much to love about it, not least the simplicity of its cooking, being tremendous served in a crisp buttered baguette with Dijon ...

This creamy, dreamy split pea soup is packed with flavorful ham hock to liven your day. | The Institute Of Culinary Education Whether you’re craving comfort or just need a simple meal after a long day ...

The award winning Whitehouse Restaurant in Lochaline, on the remote Morvern peninsular, is renowned for its local sourcing. It was awarded 3 stars (the highest rating) from the Sustainable Restaurant ...

Ham hocks are quite fatty, and although I love the flavor the fat gives to beans, I usually cook the hocks on their own, then add them to the beans when they are done. Here, the meat is taken off the ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. This ham hock recipe is usually a breakfast or brunch dish, but is good for any time of the day.

This is a knock-your-socks-off dish and a great way to introduce lentils to meat lovers. It’s a one-pot wonder with all the health benefits of the lentils. If you have a ham bone in your freezer after ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. Infusing the stock with rosemary perfumes this risotto with beautiful flavour and it's a natural ...

Lee Myers, Sous and Pastry Chef at the Whitehouse Restaurant in Lochaline, has created this wonderful recipe for Smoked Ham Hock Terrine All the restaurant ingredients are sourced from local farmers ...

Rinse the ham hock off in cold water, then place in a saucepan with the bay leaf and peppercorns, cover with plenty of cold water, bring to the boil and simmer gently for about 1½ hours, or until the ...

I was recently invited down to this year’s Winter Feast, where Slovenian chef Ana Roš was cooking a four-course ­winter banquet with Rodney Dunn from Agrarian Kitchen. Their collaboration was warm ...