Place the ham hock in a large saucepan or casserole pot and add the carrot, turnip, celery and onion. Cover with water and either place on a stove top and simmer until ham is fork tender or cover ...

Place the ham hock in a pot and cover with cold water. Add the onions and celery and bring to the boil. Simmer until fork tender. Alternatively put in a pot, cover with a lid and bake in a 160oc ...

Drain the soaked beans and discard the water. Place the beans, ham hocks, chicken broth, and bay leaf in a soup pot; do not add salt at this stage. Bring to a boil and simmer for about 1 hour ...

In this Portuguese bean soup, the meat from the ham hock contributes to the chunky texture, along with the vegetables and beans. Cabbage, added at the end, is optional - it's not everybody's ...

Hoisin is as versatile as it is delicious, and this ham and cabbage stir-fry is just one way to familiarize yourself with the Chinese condiment.