Ham Hock and Lentil Braise

This rustic stew makes the perfect supper dish. A ham hock braised until the meat is almost falling from the bone creates a delicious stock for the lentil and vegetable mixture. Serve with some crusty bread to complete the meal.

Serves 2

1 ham hock, about 1.25 kg/2½ lb
1 small onion, chopped, or 30 ml/2 tbsp frozen diced onion
About 400 ml/14 fl oz/1¾ cups very hot (not boiling) vegetable stock
150 g/5 oz Puy lentils
1 carrot, diced, or 75 g/3 oz frozen diced carrots
1 bay leaf
30 ml/2 tbsp fresh or frozen chopped parsley
Freshly ground black pepper


  1. Put the ham hock in a large heatproof bowl or saucepan and pour over enough boiling water to cover. Leave for 3-4 minutes, then carefully drain off the water and briefly rinse the hock under cold running water.
  2. Meanwhile, put the onion in the ceramic cooking pot. Pour over about half of the stock, cover with the lid and switch on the slow cooker to Low. Rinse the lentils in a sieve (strainer) under cold running water. Put the ham hock on top of the onion, then spoon the lentils and carrot around it. Tuck in the bay leaf, then pour in enough of the remaining stock to just cover the ham hock.
  3. Re-cover with the lid and cook for 6-8 hours or until the meat and lentils are very tender. Carefully remove the ham hock. Re-cover the slow cooker and turn up the heat to High. Strip off the skin and fat from the ham with a knife. Remove the
    meat from the bone and shred it into small pieces.
  4. Skim any fat off the top of the lentil mixture and remove the bay leaf. Return the pieces of ham to the slow cooker and stir in the parsley and a little freshly ground black pepper. Transfer half of the ham and lentil mixture to a bowl or freezer container and allow to cool.
  5. Heat the remainder in the slow cooker for about 15 minutes until piping hot or quickly reheat in a saucepan on the hob. Serve in a warm bowl with country-style crusty bread.


Cook's tip
Most butchers and supermarkets sell ham hocks (cured knuckles of pork). They vary in size, so choose one that is about 1.25 kg/2½ lb, which will provide two generous servings.