How to Prepare Braised Ham Hock and Vegetables

Hello everybody, it is me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, braised ham hock and vegetables. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Braised Ham Hock and Vegetables is one of the most favored of recent trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look fantastic. Braised Ham Hock and Vegetables is something that I’ve loved my entire life.

Recipe of Braised Ham Hock and Vegetables

To begin with this particular recipe, we have to first prepare a few ingredients. You can have 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. Prepare 2 Ham Hocks
2. Take 2 Ears Corn
3. Take 2 Small Heads Cabbage
4. Get 3 Carrots
5. Prepare 1 Large Onion
6. Take 5 Eggs
7. Make ready Worcestershire Sauce (7 Shakes)
8. Take 3/4 Cup White Cooking Wine
9. Take 1/4 Cup Balsamic Vinegar
10. Prepare 1/4 Cup BBQ Sauce
11. Get Black Pepper
12. Get Seasoned Salt
13. Take Creole Seasoning
14. Make ready Kosher Salt

Instructions

Instructions 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 Recipe of Braised Ham Hock and Vegetables

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