Braised Ham Hock and Vegetables
Braised Ham Hock and Vegetables

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, braised ham hock and vegetables. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Braised Ham Hock and Vegetables is one of the most well liked of recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look wonderful. Braised Ham Hock and Vegetables is something which I have loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can have braised ham hock and vegetables using 14 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Braised Ham Hock and Vegetables:
  1. Prepare 2 Ham Hocks
  2. Prepare 2 Ears Corn
  3. Get 2 Small Heads Cabbage
  4. Prepare 3 Carrots
  5. Prepare 1 Large Onion
  6. Take 5 Eggs
  7. Make ready Worcestershire Sauce (7 Shakes)
  8. Get 3/4 Cup White Cooking Wine
  9. Make ready 1/4 Cup Balsamic Vinegar
  10. Get 1/4 Cup BBQ Sauce
  11. Prepare Black Pepper
  12. Prepare Seasoned Salt
  13. Prepare Creole Seasoning
  14. Take Kosher Salt
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 😊

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