Ham hock or pork knuckle is a real peasant-style cut from a pig. There's much to love about it, not least the simplicity of its cooking, being tremendous served in a crisp buttered baguette with Dijon ...

1. In a soup pot over medium heat, heat the olive oil. Add the butter and when it is foaming, add the onion, garlic, thyme sprigs, and a pinch each of salt and pepper. Cook, stirring often, for 5 ...

Ham hocks are quite fatty, and although I love the flavor the fat gives to beans, I usually cook the hocks on their own, then add them to the beans when they are done. Here, the meat is taken off the ...

I'm not from the South, but you'd never know it by dining at my table. Catfish, hoppin' John and greens with corn bread are in regular rotation in my kitchen. It's not just because of the earthy, ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. This ham hock recipe is usually a breakfast or brunch dish, but is good for any time of the day.

Whether you’re craving comfort or just need a simple meal after a long day, a hearty soup usually hits the spot. Split pea soup is a classic for a reason, and this version from the Institute of ...

1. Soak the beans overnight in 2 quarts of cold water. Drain and rinse the beans. 2. Place the beans in a medium-size pot, and cover them with cold water by 2 inches. Add the ham hock to the pot and ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. This version of ham hock and split pea soup switches the legumes ...

There's something almost stubbornly persistent about the Sunday supper. Long after the farm itself has changed, after the ...

Rinse the ham hock off in cold water, then place in a saucepan with the bay leaf and peppercorns, cover with plenty of cold water, bring to the boil and simmer gently for about 1½ hours, or until the ...

I know I write about beetroot every year, but it is definitely on the increase in popularity – both on restaurant menus, and in terms of what people are cooking at home. I suppose we are now more and ...