18 July, 2015
Ham Hock Soup
Ham Hock Soup
Serves: 6
Ingredients:
- 1.2 – 1.5kh ham hock
- 2 cups beef stock
- 6 cups water
- 1 leek, diced
- 2 stalks of celery, finely sliced
- 2 carrots, sliced 1cm thick
- 2 zucchini, sliced 1cm thick
- 300g butternut pumpkin, diced in 2cm chunks
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon celery salt
Slow Cooker Method:
- Place the ham hock in your slow cooker bowl and then add in all remaining ingredients
- Cook on LOW for 6-8 hours or HIGH for 3-4 hours.
- Remove the ham hock from the slow cooker and extract all the meat from the hock, roughly chop the meat and return to the slow cooker discarding the fat and bone from the hock.
- Stir the meat through the soup and serve with some fresh crusty bread of some homemade damper.
Stove Top Method:
- Place the ham hock in a large stock/soup pot and then add in all remaining ingredients
- Bring the soup to a boil, place the lid on the pot and reduce to a low heat.
- Simmer for approximately 2 hours or until your ham hock is starting to fall apart.
- Remove the ham hock from the slow cooker and extract all the meat from the hock, roughly chop the meat and return to the slow cooker discarding the fat and bone from the hock.
- Stir the meat through the soup and serve with some fresh crusty bread of some homemade damper.
Recipe Notes:
- Store covered in the fridge for a maximum of 3 days
- This recipe is freezer friendly to be consumed within 3 months
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.