Braised Ham Hock and Vegetables
Braised Ham Hock and Vegetables

Hey everyone, it is Jim, welcome to my recipe page. Today, I will show you a way to make a special dish, braised ham hock and vegetables. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Braised Ham Hock and Vegetables is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes delicious. Braised Ham Hock and Vegetables is something that I have loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we have to prepare a few ingredients. You can have braised ham hock and vegetables using 14 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Braised Ham Hock and Vegetables:
  1. Get Ham Hocks
  2. Make ready Corn
  3. Prepare Small Heads Cabbage
  4. Make ready Carrots
  5. Take Large Onion
  6. Prepare Eggs
  7. Get Worcestershire Sauce (7 Shakes)
  8. Make ready White Cooking Wine
  9. Get Balsamic Vinegar
  10. Make ready BBQ Sauce
  11. Prepare Black Pepper
  12. Prepare Seasoned Salt
  13. Take Creole Seasoning
  14. Make ready Kosher Salt
Instructions to make Braised Ham Hock and Vegetables:
  1. Add Ham Hocks to a pot. Add just enough water to cover. Bring to a boil, then reduce to a simmer for 30 minutes. Skim off any drugs that float to the top.
  2. Remove Ham Hocks and turn off heat. Reserve. Wash and prep all veggies. Remove, kernels from corn, peel onion, etc. save all scraps, peels and husks.
  3. Add all scraps and trim to the ham broth. Season generously and add cooking wine. Cover. Bring to a hard boil, reduce heat to a rolling boil. Cook for an hour. Keep an eye on the liquid. If you think it’s getting low, add a bowl of water.
  4. Strain your ham infused vegetable broth. Return ham to broth. Broth should be barely covering the ham. Add water if it’s not. Add BBQ Sauce, Worcestershire, Balsamic Vinegar. Cover, bring to a boil, then low boil for 1.5 hours. Skim any drugs and add water if necessary. Boil 5 eggs and let cool while you wait.
  5. Add peeled and cooled hard boiled eggs to the pot with 45 minutes on the timer. Add veggies with 30 minutes left. Hit the veggies with a pinch of kosher salt to release water. Add some black pepper as well. Cook until veggies and pork are tender.
  6. Enjoy 😊

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