Ham Hock Colcannon Food

HAM HOCK COLCANNON

Ham hock colcannon image

Creamy, comforting mash with garlic and double cream, chunks of ham hock and shredded Savoy cabbage. Serve a bowlful topped with a runny fried egg

Provided by Sophie Godwin - Cookery writer

Categories Supper

Time 40m

Number Of Ingredients 9

Ingredients

800g floury potatoes (such as Maris Piper or King Edward)
50g butter
3 garlic cloves , chopped
1 small Savoy cabbage , shredded
8 spring onions , sliced on a diagonal
100ml double cream
2 tbsp wholegrain mustard
180g ready-cooked ham hock
4 eggs

Steps:

Peel and cut the potatoes into even, medium-sized chunks. Put in a large pan filled with cold salted water, bring to the boil and cook for 10-15 mins until a knife can be inserted into the potatoes easily.
Meanwhile, melt the butter in a large sauté pan over a medium heat. Add the garlic, cabbage, spring onions and some seasoning. Stir occasionally until the cabbage is wilted but still retains a little bite, then set aside.
Drain the potatoes, leave to steam-dry for a couple of mins, then mash with the cream, mustard and seasoning in the same saucepan. Stir in the cabbage and ham hock. Keep warm over a low heat.
Reheat the pan you used to cook the cabbage (no need to wash first), add a splash of oil, crack in the eggs and fry to your liking. To serve, divide the colcannon between bowls and top each with a fried egg.

Nutrition Facts : Calories 600 calories, Fat 37 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 3 grams sugar, Fiber 7 grams fiber, Protein 25 grams protein, Sodium 2.2 milligram of sodium

COLCANNON

Colcannon image

Provided by Food Network

Time 2h

Yield 6 servings

Number Of Ingredients 8

Ingredients

3 pounds potatoes, scrubbed
2 sticks butter
1 1/4 cups hot milk
Freshly ground black pepper
1 head cabbage, cored and finely shredded
1 (1-pound) piece ham or bacon, cooked the day before
4 scallions, finely chopped
Chopped parsley leaves, for garnish

Steps:

Steam the potatoes in their skins for 30 minutes. Peel them using a knife and fork. Chop with a knife before mashing. Mash thoroughly to remove all the lumps. Add 1 stick of butter in pieces. Gradually add hot milk, stirring all the time. Season with a few grinds of black pepper.
Boil the cabbage in unsalted water until it turns a darker color. Add 2 tablespoons butter to tenderize it. Cover with lid for 2 minutes. Drain thoroughly before returning it to the pan. Chop into small pieces.
Put the ham in a large saucepan and cover with water. Bring to the boil and simmer for 45 minutes until tender. Drain. Remove any fat and chop into small pieces.
Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently.
Serve in individual soup plates. Make an indentation on the top by swirling a wooden spoon. Put 1 tablespoon of butter into each indentation. Sprinkle with parsley.

HAM HOCKS AND BEANS

Ham Hocks and Beans image

Comfort food at its best. Many people will tell you to soak your beans first (however, I have been told that you should soak dry beans when using a pressure cooker. Please follow manufactorers instructions in this case). I never do. I just wash them and cook them as below. For a really hearty winter meal, serve these with a loaf of hot fresh bread or a pan of corn bread and a pan of old fashioned crisp fried potatoes. These may also be made in the pressure cooker and crockpot.

Provided by Karen From Colorado

Categories Pork

Time 4h10m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

1 bag dry beans (my favorite is a 15 bean mix)
4 -6 ham hocks
1 large onion, chopped
6 cloves garlic, minced (more if desired)
1 large bay leaf
1 tablespoon oregano
1 teaspoon pepper
salt

Steps:

Wash beans and remove all gravel and such.
Place beans, ham hocks, onions and garlic in a large dutch oven filled with water.
Add spices.
Bring to boil.
Simmer on med-low heat for 4 to 5 hours, adding more water as needed.
Remove hamhocks when they are tender and falling apart; allow to cool so they can be handled.
Remove meat from ham hocks (discarding fat and bones) and return to the soup.

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