Ham hock & lentils
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Ham hock & lentils

A homely, no-nonsense rustic stew that keeps the ham moist and rich

Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 30 - 40 mins

Cook time

Cook 3 hrs 30 mins

plus cooling time for the ham

Method

  1. Before starting the cooking process, first blanch the hocks to rinse away any impurities. To do this, just put the joints in a large saucepan, cover with cold water and bring to the boil. Reduce the heat and simmer for 1 minute, then carefully move the pan to the sink and drain off the hot water. Refresh the hams under cold running water for a minute or so, then tip out the water.
  2. The cooking process can now begin. To the blanched hams in the pan, add the onion quarters, along with the quartered carrots and the celery sticks, the thyme and bay leaf. Pour in enough fresh cold water to cover and bring to a simmer. The pan can now be covered with its lid and the hams cooked, keeping the liquor at a gentle simmer for 3 hours.
  3. To check if hams are cooked, pull out the small bone close to the large one - it should be loose and come out easily. Rest hams in the stock for 15-20 minutes (30 minutes, ideally), so the meat softens and relaxes. Lift out the hams and set aside until cool enough to handle. Strain off 900ml/1½ pint ham stock into a jug and set aside. Reserve leftover stock.
  4. Now prepare the lentils. First blanch them by plunging them into a pan of boiling water, then drain into a sieve and refresh under the cold tap. This process not only rinses the lentils well, but it also speeds up the entire braising process.
  5. Melt the butter in a medium saucepan. Add the diced onion, carrot and celery, cover the pan and cook without colouring for 5-6 minutes. Tip in the blanched lentils, then pour in 900ml/1½ pint strained stock. Bring the lentils to a simmer and cook for about 30 minutes - check occasionally and top up with more stock if needed - until tender. I prefer the braised lentils to have quite a loose final consistency without being over watery.
  6. About 10 minutes before the lentils are ready, strip off the skin and fat from the hams with a knife, then remove the meat from the bones and cut it into rough pieces or shred it with your fingers. To serve, add the shredded ham and the coarsely chopped parsley to the lentils, and season with a twist of pepper. If you think you need a little more liquid, simply stir in an extra ladle or two of strained stock.
Try

Prepare ahead

You can cook the hams one or two days before. Let them cool in their cooking liquid, remove, wrap and then refrigerate. Strain stock and refrigerate. Before starting to cook the lentils, shred ham and reheat stock. Reheat the ham with lentils in step 5, adding more stock if needed.

Per serving

390 kcalories, protein 28g, carbohydrate 24g, fat 20 g, saturated fat 7g, fibre 5g, salt 3 g

Recipe from Good Food magazine, January 2002.

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Latest comments and suggestions

  • Binder photo Pam

    03 April 2008

    Pam commented on this recipe

    A good 'rib sticker' tasted fantastic. Will definately be making it again Great value for money.

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  • Binder photo Soffit

    21 April 2009

    Soffit rated and commented on this recipe

    2 stars

    Can't agree with Pam. There is nothing in the ingredient list to really raise the flavour of what is a fairly tasteless part of the pig. My only deviation from the recipe was to include the trotter which, when left in the fridge gives you something that slices like Brawn....It may taste better cold than hot?

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  • Binder photo Dr Kate

    13 December 2009

    Dr Kate commented on this recipe

    I made this this a smoked ham hock and added a chicken stock cube to the lentil mix - this was absolutely delicious, but I suspect this dish could have been a bit bland otherwise.

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  • Binder photo LynseyB

    02 December 2010

    LynseyB commented on this recipe

    Excellent, rich meaty flavour. Just the thing on a cold day.

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  • Binder photo Verity

    02 January 2011

    Verity rated and commented on this recipe

    5 stars

    Delicious and cheap to boot. We loved it, just the thing for a cold day.

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  • Binder photo Jane

    20 January 2011

    Jane rated and commented on this recipe

    4 stars

    Wonderful winter comfort food for January!

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  • Binder photo asy99

    29 October 2011

    asy99 rated this recipe

    5 stars

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  • Binder photo adtravels

    20 December 2011

    adtravels rated and commented on this recipe

    4 stars

    It is too salty if you just use the ham stock, dilute the stock by half with water if you don't really like salt, otherwise very good!

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  • Binder photo Penny

    07 July 2012

    Penny rated and commented on this recipe

    5 stars

    I used a single, smoked ham hock which gave plenty of meat and plenty of flavour. I reduced the stock a little before cooking the lentils in it. Absolutely delicious and very satisfying.

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  • Binder photo Honeysuckle Avenue

    06 October 2012

    Honeysuckle Avenue rated and commented on this recipe

    4 stars

    I added the flaked ham to red lentil soup for a more substantial meal.Wonderful winter warmer and so inexpensive.

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  • Binder photo pamscafe

    26 January 2013

    pamscafe rated and commented on this recipe

    5 stars

    An excellent value, tummy filler that adults and children alike love. I also used smoked hocks that I had pre soaked overnight as I find that can remove some of the salt. Fantastic after a long walk on a cold day.

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  • Binder photo Graham Smith

    12 February 2013

    Graham Smith commented on this recipe

    Hock is not a meat that carries a good deal of flavour and therefore it's necessary to enhance the recipe given here. I boil the hock with the addition of just a couple of cloves and some white peppercorns. Once the hock meat is ready to add to the lentils, I fry it quickly to add some caramelisation and texture to the meat. This makes all the difference. Enjoy

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  • Binder photo Wyllis

    26 April 2013

    Wyllis commented on this recipe

    Looks great and I intend to try it when I can locate some ham hocks locally.

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Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 30 - 40 mins

Cook time

Cook 3 hrs 30 mins

plus cooling time for the ham

Inspired idea for entertaining

Ingredients

  • 2 ham hocks, about 1.3kg/3lb each
  • 1 onion , quartered
  • 2 carrots , quartered lengthways
  • 2 celery sticks, cut into thirds crossways
  • a few sprigs fresh thyme
  • 1 bay leaf

FOR THE LENTILS

  • 250g Puy lentils
  • a large knob of butter
  • 1 large onion , finely diced
  • 1 large carrot , finely diced
  • 1 celery stick, finely diced
  • 1 heaped tbsp coarsely chopped fresh parsley , flatleaf or curly
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Per serving

390 kcalories, protein 28g, carbohydrate 24g, fat 20 g, saturated fat 7g, fibre 5g, salt 3 g

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