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Ham hock and new potato stew

Name: Ham hock and new potato stew
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: 500g jersey royals or other new potatoes; 750ml good-quality chicken stock; 2 large onions, finely sliced; 600g cooked pulled ham hock, shredded (see tips); Handful of fresh flat leaf parsley, roughly chopped; 2 tbsp olive oil

Published: 31 Mar 11
Updated: 18 Mar 24

Use up leftover ham hock in this super easy stew recipe. All you need are six ingredients (including olive oil!) and 30 minutes to spare.

Easy
April 2011

Test kitchen approved

Serves 4
Hands on time 10 mins, plus 20 mins cooking time

Use up leftover ham hock in this super easy stew recipe. All you need are six ingredients (including olive oil!) and 30 minutes to spare.

Nutrition: per serving

Calories: 407kcals
Fat: 13.5g (3.5g saturated)
Protein: 37.3g
Carbohydrates: 25.1g (4.9g sugars)
Salt: 3.8g

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Ingredients

500g jersey royals or other new potatoes
750ml good-quality chicken stock
2 large onions, finely sliced
600g cooked pulled ham hock, shredded (see tips)
Handful of fresh flat leaf parsley, roughly chopped
2 tbsp olive oil

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Method

Halve any large potatoes and put them in a large pan with the stock. Bring to the boil, then reduce the heat and simmer for 10 minutes until just tender.
Meanwhile, heat the oil in a frying pan and cook the onions for 10-15 minutes until soft and starting to caramelise. Add the cooked onions to the pan with the potatoes and simmer for a further 5 minutes.
Stir in the shredded ham hock and warm through. Taste, season, then add the parsley and serve.

Recipe from April 2011 Issue

Nutrition

Nutrition: per serving

Calories: 407kcals
Fat: 13.5g (3.5g saturated)
Protein: 37.3g
Carbohydrates: 25.1g (4.9g sugars)
Salt: 3.8g

delicious. tips

To cook your own ham hock, soak the ham for several hours – or preferably overnight – in several changes of cold water, then drain and put it into a large pan with some halved carrots, celery sticks, 1 halved onion and 12 peppercorns. Cover with cold water and bring to the boil. Reduce the heat, cover and simmer for 2-3 hours until tender. Remove the ham from the pan and set aside. You can keep the stock to use another time.
Freeze the finished stew without the parsley. Defrost thoroughly, heat until piping hot throughout, then sprinkle with parsley to serve.