How to Make Braised Ham Hock and Vegetables

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, braised ham hock and vegetables. It is one of my favorites. This time, I’m gonna make it a little 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 is easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Braised Ham Hock and Vegetables is something which I’ve loved my whole life. They’re fine and they look fantastic.

Recipe of Braised Ham Hock and Vegetables

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

Ingredients

The ingredients needed to make Braised Ham Hock and Vegetables:

1. Take 2 Ham Hocks
2. Prepare 2 Ears Corn
3. Make ready 2 Small Heads Cabbage
4. Prepare 3 Carrots
5. Take 1 Large Onion
6. Make ready 5 Eggs
7. Take Worcestershire Sauce (7 Shakes)
8. Make ready 3/4 Cup White Cooking Wine
9. Get 1/4 Cup Balsamic Vinegar
10. Get 1/4 Cup BBQ Sauce
11. Get Black Pepper
12. Prepare Seasoned Salt
13. Take Creole Seasoning
14. Make ready Kosher Salt

Instructions

Steps 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 😊

As simple as that How to Prepare Braised Ham Hock and Vegetables

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