Triple Smoked Ham Hock Stew

So, I've got this meat guy, his name's Dave and he's kind of my flesh dealer. He knows his shizzle and is passionate about food, so if you're in the area you should check out Billings in Sydenham. They do meat, fish, various eggs and the best condiments ever, Tracklements. They also have a greengrocers in a neighbouring shop, but once I have my massive bag of plucks for the dog food, I don't have a free hand, so haven't had a proper rummage in there yet.

Anyway, Dave can be a bit of a pusher and I'm a willing consumer, and on my most recent visit I was convinced to try his triple smoked ham hock. After having taken slabs of it to use as big chunky bacon, I decided to pop the rest of it into a stew. This stew is magic apparently, it even made me more desirable to my massive muncher mate and is another of his favourite dishes. He was very enthusiastic cleaning his bowl, and was overjoyed that there was, of course, seconds. An excellent result for something which is essentially a pretty basic stew recipe. Thanks Dave.

On a side note, if anyone can point me in the direction of somewhere that I might obtain big, old fashioned stew bowls, like my grandmother used to have, I will make you a very grateful dinner to say thank you. On to the stew!


Triple Smoked Ham Hock Stew
Serves 4

1 triple smoked ham hock
1 parsnip, peeled & chopped
1 onion, diced
2 garlic cloves, minced
1 leek, chopped
1 red chilli, deseeded & finely chopped
1/2 swede, peeled & diced
3 carrots, chopped
2 cans of coconut milk
1/2 yellow pepper, sliced
3 medium potatoes, halved and chopped
handful of fresh coriander, roughly chopped
salt & pepper
celery salt
a little oil
a little water


  1. Heat some oil in a large, heavy saucepan and stir whilst gently softening your onion, peppers, leek and garlic.
  2. Add in all the other veg, celery salt and salt & pepper and stir to combine. Make a space in the centre of your veggies and lay in the ham hock.
  3. Pour over your coconut milk, top up with a little water to cover the ingredients and bring to the boil.
  4. Once boiling, bring down to a low simmer and leave very gently simmering for around 3 hours. 
  5. Just before serving, remove the bone, stir in your coriander, taste and adjust seasoning if necessary.
  6. Eat it. Accept compliments graciously. Quietly bask in the glow of success whilst washing up your one, now very empty, saucepan. 















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