Braised Ham Hock and Vegetables
Braised Ham Hock and Vegetables

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, braised ham hock and vegetables. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Braised Ham Hock and Vegetables is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They are nice and they look fantastic. Braised Ham Hock and Vegetables is something which I’ve loved my entire life.

To get started with this particular recipe, we must first 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. Get 2 Ham Hocks
  2. Make ready 2 Ears Corn
  3. Make ready 2 Small Heads Cabbage
  4. Take 3 Carrots
  5. Take 1 Large Onion
  6. Prepare 5 Eggs
  7. Take Worcestershire Sauce (7 Shakes)
  8. Make ready 3/4 Cup White Cooking Wine
  9. Make ready 1/4 Cup Balsamic Vinegar
  10. Take 1/4 Cup BBQ Sauce
  11. Make ready Black Pepper
  12. Get Seasoned Salt
  13. Prepare Creole Seasoning
  14. Make ready Kosher Salt
Steps 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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