It's not the fanciest food, but for anyone who's in the know, ham hocks are the unsung hero behind many holiday spreads. However, if the choice is between smoked and unsmoked ham hocks ...

Place the ham hock in a pot and cover with cold water. Add the onions and celery and bring to the boil. Simmer until fork tender. Alternatively put in a pot, cover with a lid and bake in a 160oc ...

Preheat oven to 275 degrees. In a small, lidded, oven-safe casserole, cook ham hock, carrots, onions, celery, thyme, rosemary, bay leaf and stock, covered, until ham ...

Buy smoked bacon hocks from your butcher, the kind you would use for a pea-and-ham soup. Allow 1 per 2 guests. Left-overs and the hock bones can be converted to a soup base the next day.

I’m saving the whole ham for Christmas proper, bacon hocks are the main feature for this mid-winter feast, matched with an orange chutney and bread sauce. This will be accompanied by all the ...