Ham Hock is the part of the Pork between the Pig's Trotter and the Shoulder. It is an unexpensive piece of Meat but which can bring you a lot of satisfaction if you do eat Pork.

You can eat the joint whole, roasted and Maple glazed. It is I must say very Uber filling. However you can still eat it within the mindframe of one Meat and two Veg. Braised Baby Turnips and Broccoli Florets come to mind with a finish of chopped hazelnuts and a drizzle of Garlic Oil for the two Veg. For the Herb, chopped Parsley will round everything up. This is an end of the Summer dish, start of the Autumn one.

 Tenderstem Broccoli Florets: A very nice side Veg to consider.

Another use of Ham Hock this time shredded is as an ingredient for Stews, Quiches, Sandwiches, Pastas and Risottos. It is very versatile and brings the Meat as well as flavour to a meal. I have to say that in the shredded form I find Ham Hock so so convenient. 

Ham Hock, Asparagus and Chive Quiche Pot Pies ready to go in the oven. They make a lovely Starter or a nice little Supper.

Then of course there is the famous, traditional, Pea and Ham Soup. The Ham is not only there for decoration. The consistancy of Ham Hock is giving it body. It is a bit like bringing the Bacon upon the table in the old days. It is something for the Supper which is substantial.

The humble Pea which is Sweet marries so well with Ham which is Salty in flavour.