If you've ever tucked into a delicious pot of red beans or a memorable split pea soup, the secret ingredient may have been a ham hock. This cut has been utilized for hundreds of years in cuisines ...

Smoked pork hocks (also known as smoked ham hocks) are cured and brined, then slow-cooked to perfection. They deliver tender, ...

Place the ham hock in a large saucepan or casserole pot and add the carrot, turnip, celery and onion. Cover with water and either place on a stove top and simmer until ham is fork tender or cover ...

Place the hock in a pot or casserole and add the vegetables and herbs. Cover with cold water. Either place a lid on and cook in a 180oc oven until fork tender – about 2 and a half hours or ...

Hocks can be salty and smoky so I advise soaking overnight in cold water. Keep covered in the refrigerator. The meat on a bacon hock takes longer to become tender, so cook on stove-top for an hour ...

A flavoursome ham hock with spinach and a perfectly poached egg is my ideal breakfast, especially when ravenous after a morning of exercise. You can buy the bearnaise sauce, but home-made is next ...