Ingredients
- Serves 4-6
- To cook ham hocks
- 2 small smoked ham hocks or 1 large (about 400g)
- 1 fresh bay leaf
- 1 thyme sprig
- 1 each carrot, onion and celery stalk, coarsely chopped
- Soup
- 1 Tbsp oil
- 1 each carrot, onion, leek and celery stalk, diced
- 1 thyme sprig
- 1 garlic clove, crushed
- 300 g pearl barley
- 1.5 litre ham stock
- 4 collard green leaves, finely shredded
- To serve: The Port Larders Ceylon Sauce, chopped parsley.
SMOKED HAM HOCK AND BARLEY SOUP
Method
- Place ham hock in a large saucepan with bay, thyme and vegetables
- Cover with cold water, bring to the boil over medium-high heat, then reduce heat to low and simmer until meat falls from the bone (2 hours)
- Then pull meat from the bone, coarsely shred (discard bone and skin) and set aside
- To make the soup Add the oil and all the vegetables, thyme and garlic in a large pot and cook gently for 5 minutes, add the barley and cook for a further 2 minutes
- Add the ham stock and the collard greens
- Bring to the boil over high heat, then reduce heat to a gentle simmer again until barley is tender (30 minutes)
- Add the ham, adjust seasoning (watch the amount of salt as the stock maybe salty)
- Serve in warm bowls with a spoonful of The Port Larders Ceylon Sauce and plenty of freshly chopped parsley
Comments
Ham hocks are a life saver at times. Once they have been boiled you can then use the stock for soup and the meat can be removed and added to the soup or you can roast the hocks until golden and crackly and pull apart and added to any number of dishes. This soup is wholesome, nutritious and economical.
Thanks to WAITAKI BACON AND HAM – ham hocks, THE PORT LARDER - Ceylon Sauce, and to WAIRUNA ORGANICS – collard greens, for providing the ingredients used in the demonstration at the market
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