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How to prepare Ham Hocks

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If you’re still wondering How to prepare Ham Hocks, this is for you. Ham Hocks with carrots potatoes, roasted, and parsley sauce.

A ham hock (or hough) or pork knuckle is the joint between the tibia/fibula and the metatarsals of the foot of a pig, where the foot was attached to the hog’s leg. It is the portion of the leg that is neither part of the ham proper nor the ankle or foot (trotter), but rather the extreme shank end of the leg bone.b

What Part of the Pig is Ham Hock and What is it Used For?

Ham hock is an unassuming cut of meat that packs a real punch in terms of flavor. Use it to level up soups, vegetable dishes, salads, and more.

How to prepare Ham Hocks
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How to prepare Ham Hocks with Potatoes

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  • Author:
  • Prep Time: 30 minutes
  • Additional Time: 0 hours
  • Cook Time: 2.5 hours
  • Total Time: 3 hours
  • Yield: 68 portions 1x
  • Category: Dinner Recipes


If you’re still wondering How to prepare Ham Hocks, this is for you. Ham Hocks with carrots potatoes, roasted, and parsley sauce.


Units Scale
  • 2 Ham hocks (soaked in water overnight)
  • 3 large onions
  • 8 large carrots
  • 1.2kg Potatoes
  • 4 bay leaves
  • 4 sprigs of thyme
  • 2 bunches of curly parsley
  • 20 g of butter
  • 20 g of flour (Plain)
  • 2 large teaspoons of English Mustard
  • 1 tbsp (ish) of white wine.


Ham hocks

  1. Drain off the Ham hocks.
  2. Peel and roughly chop the onions and carrots and potatoes (if not roasting them) and place the veg in a large oven-proof pan that will hopefully fit in your oven with 3 bay leaves and the thyme.
  3. Pop in the Ham hocks and cover with water.
  4. Bring to the boil and skim any scum that might form.
  5. Place in the oven with a lid on the pan (or silver foil in no lid) and roast for 2 .5 hours.
  6. Take out of the oven.


  1. Chop up the parsley, stalks, and all (finely chop these) melt the butter in a saucepan add the flour to form a paste then gradually add the milk until you have your white sauce, add the wine and mustard checking that the wine hasn’t gone off of course.
  2. Taste and season.
  3. Add the bay leaf and all the parsley and simmer gently for around 15 mins.
  4. Leave to one side (take out the bay leaf)
  5. Take the Ham hocks out and pull the meat apart with two forks.
  6. Arrange the drained veg on the plates with meat on top, drizzle over your sauce and enjoy.
  7. Remember to find a way of ensuring the wine doesn’t go off!


Prepared, tried, and tested by David Jason Cattrell from SA Tasty Recipes – Saffas  Daily Recipes


  • Serving Size: 1
  • Calories: 250
  • Sugar: 6
  • Sodium: 78
  • Fat: 4
  • Saturated Fat: 2
  • Unsaturated Fat: 2
  • Trans Fat: 0
  • Carbohydrates: 43
  • Fiber: 6
  • Protein: 8
  • Cholesterol: 17
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