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This is page 1 of 1 (This thread has 8 messages.)
I would bring it to the boil on the hob first just to get rid of excess salt and scum. Then I'd bung it in the slow cooker.You don't need to crisp up hock skin, do you?
I'm with tantrums. We stick a joint in and leave it. Sometimes we brown it in a wok first.
I'd add steeped peas - you end up with a really thick pea and ham soup.
I second the coke. I take it out after about 5 hours, sprinkle with brown sugar and put in oven for 20 mins. YUM
Oh I don't add anything, let it cook in own juices.
I cook em in it!Put in, put on low and leave well alone all day. If you want to crisp up (for want of a better word considering its ham) put it in the oven for 20 mins or so after slow cook session.Hope this helps - I find the keep it simple a good phrase with ham!Not sure if this is what you were after, but it works for me, and comes out gorgeous.
Ham hock + big bottle off full fat coke. Leave to cook :-) yum
i have bought a ham hock on a whim. I have a slow cooker. has anybody any idea how to marry the two for gorgeous, fall off the bone, meaty tastiness?
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