Pressure cooking a gammon or bacon joint or even ham hock is easy in
How To Cook A Hock Joint - How To Cook. Bring the water to the boil, then turn the heat down, cover it, and let it simmer for around 1 hour and 15 minutes. As leading online butchers in scotland, we have a range of scotch pork sourced from quality meat scotland certified farm assured farms.
Pressure cooking a gammon or bacon joint or even ham hock is easy in
As leading online butchers in scotland, we have a range of scotch pork sourced from quality meat scotland certified farm assured farms. Step 2 add all the ingredients into the pot and then fill the pot with the cola until the joints are covered. For extra flavour, you can also add onions, carrots, pepper and bay leaves. Melt the butter in a small saucepan, add the flour and cook for 1 minute, stirring constantly. Once the ham hocks reach an internal temperature of at. Bring the water to the boil, then turn the heat down, cover it, and let it simmer for around 1 hour and 15 minutes. Brown the joint first to give it a bit of colour, cook it covered on low, then turn up the heat at the end to brown the meat. Preheat oven to 375 degrees f (190 degrees c). Rub liberal amounts of sea salt into the sliced hock and season with a bit of black pepper. Put your ham in a large pot and cover it with water.
Place the gammon inside the pan, then pour in enough water to cover the entire cut of meat. The little meat that exists on the joint is sometimes shredded and added to the soup, but the hock is. Once the ham hocks reach an internal temperature of at least 165°f, turn off the oven. Step 2 return the gammon hock to the pan, pour in the cider and then top up with more water until the joint is covered again. Score the skin of the pork hock with a sharp knife. Bring the water to the boil, then turn the heat down, cover it, and let it simmer for around 1 hour and 15 minutes. Step 3 switch to low on the slow cooker for approximately 4 hours or place in the oven on a low heat for around 3.5 hours. Place your ham joint in a saucepan and cover it with water. Salt is unnecessary because the ham hock is. As leading online butchers in scotland, we have a range of scotch pork sourced from quality meat scotland certified farm assured farms. Brown the meat first, then put it in a slow cooker with some thick slices of onion and carrot.
