Vocal Voices

Help! xxx

http://scrapbook.channel4.com/bookmarkB ... c79f8a6977
Any good?

Oh yes, looks tasty. Is a gammon hock the same as a ham hock? should know

I though I knew but didn't
This is an interesting page:
http://www.deliciousmagazine.co.uk/arti ... uide-bacon

So basically, the ham is the front leg, and the gammon is the back

I have always thought that ham was cured and ready to eat whereas gammon had only been brined and needed cooking. I know that a family rule was always to soak gammon overnight to lessen the salt before roasting.

That recipe looks almost a straight lift of German ones for Eisbein or Schweinshaxe, which if it is should produce a super fall-off-the-bone meat and broth meal.

I always cook gammon or ham hocks in the slow cooker.
Add onions and bay leaves and leave to cook until the meat falls
from the bone
Serve hot with parsley or mustard sauce or cold with chips and fried
egg.

lissie

Yes slow cooker here too - cooks it beautifully.

I have left it a bit late for the slow cooker, but it is in the oven cooking fairly slowly

Well it was lovely and plenty of meat left over for a sandwich at lunch and for some ham and lentil soup made with the most gorgeous stock. I am very pleased at how far a ham hock costing under £2 can go

Glad it was a success Loz
You do have to put in a bit of work but they are incredibly cheap for lovely meat.
But even the farm shop - and Morrisons - now charge over £2, so you're lucky

Rodo posted a few years ago about slow-cooking a bacon joint with veg and lentils/split peas and that's well worth doing with hocks too