How to Cook Fresh Ham Hocks

Here is the thing about a ham shank, it's not the most glamorous piece of meat going on the market, which is why I wanted to to show you how to cook fresh ham hocks (shanks).

I mean, it's full of fat, right?

Well, kind of, but remember, it's the non glamorous pieces of meat that generally taste better than the glamorous ones.

Ham Shanks, apart from being a very rude saying in these parts, reminds me of my childhood (for the food you rascal).

My mum used to make this routinely, as it is such a cheap cut of meat. We used to have it in omelettes, pies, with a Sunday Dinner and in a sandwich for lunch.

Such as it is, it is a very versatile meat that can feed a glut of people.


This can be frozen straight away, once it has been cooked through, without any worries.

It will last roughly 3 months in the freezer.


3 sticks of celery, chopped into chunks
3 carrots, chopped into chunks
1 Onion, cut in half
1 Ham Hock
Water to cover


1. Put all of the chopped vegetables into a large saucepan.

2. Add the ham hock (shank).

3. Fill the saucepan with water until it submerges the ham hock (shank).

4. Bring up to a boil, and simmer on a medium heat for 3 hours.

Take the ham hock out and remove the fat. Cut the meat off the bone, and use it n your favourite recipes.

You will also see a by product of how to cook fresh ham hocks, in the stick that is left behind, because it will have jellied.

Bring back to the boil, strain into a bowl and refrigerate until you have enough peas to make a pea and ham soup!

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