Ham hock (or gammon joint) is a cheap cut of meat packed full of flavour. Although this delicious soup isn’t quick to cook, it is easy.
Serves 6-8 people
- 2 onions, chopped
- 2 carrots, chopped
- 1 stick of celery or 1 leek, chopped
- 1 ham hock/gammon joint about 1kg in weight
- Mixed veg like frozen peas, shredded cabbage or spring greens
- Salt & pepper
- Put the onions, carrots, celery or leek in a large pot with the ham hock and cover with cold water. Bring to the boil then gently simmer for about 3 hours or until the meat is very tender.
- Leave to cool slightly, then remove the ham but don’t throw away the hammy liquid. Shred the meat, throwing away any tough bits of gristle or fat. You could keep some of this meat for another meal like ham sandwiches. Put the meat you are using back in the pot
- Bring the soup back to a gentle simmer and add the vegetables. Taste to see if it needs salt and pepper. It may not need much, gammon is very salty
- Once warmed through, ladle in to bowls and serve with crusty bread
If you’d like to make the soup go further, add some dried pasta or dumplings to the pot at stage 3 (just before you add the veg).