When the weather turns chilly, there’s nothing better than a steaming bowl of hearty soup. This White Bean and Chicken Ham ...

There’s ham, and then there’s ham. You know the kind I mean – the pre-sliced, vacuum-packed stuff sitting on shop shelves, wrapped in layers of plastic. How does something as simple as pork ...

You can buy ham hocks smoked or unsmoked, and while the former will deliver more depth of flavour, either will work for this dish. If you can buy leaf celery, with its balance of small ...

For the best results, use a ham hock. The fat and rind can be layered with the meat and set naturally in the jelly. If you’re using a gammon joint, especially one from a supermarket, you might ...

Place the ham hock in a pot and cover with cold water. Add the onion and celery and bring to a simmer. Cook for about 3 hours or until the ham is tender. Remove ham from stock and set aside.