Add the bay leaf, dried thyme, red pepper flakes, vinegar, sugar, and butter. Stir well, then season lightly with salt and pepper. Carefully take out the ham hock and allow it to cool. Shred the ...

Place in a pan of cold water and simmer until just cooked. Drain well. Melt the butter in a pan and add the flour and mix to a smooth paste. Add the milk and cream and whisk to a smooth sauce.

Place the ham hock in a pot and cover with cold water ... Fry the onions in the butter until soft and golden. Mix into the cheese with the cream and mustard. Place the cauliflower in a buttered ...

The ham hock, known for its rich smoky flavor ... The addition of a little vinegar, red pepper flakes, and a touch of butter gives the soup a balance of flavors that enhances the traditional ...