NO THERMOMIX, but you do need a slow cooker or pressure cooker to get these happening. They are part of my Spring Green Pea and Ham Soup recipe, so you can make these for dinner (serve over mash with plenty of freshly steamed veggies) and then save enough to make the soup on another occasion. The ham once shredded and de-boned will freeze extremely well. There is a LOT of gelatinous leftovers from this recipe and they easily freeze to be used as a fantastic stock for anything at all later. I did use some of the stock for my Spring Green Pea and Ham Soup which is also why I cooked the hocks (well shanks in my case) as it happens.
Very comfort food, very old school delicious...channelling my inner granny here!
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- 1/2 head garlic cut in half across the head and left in tact
- 1 red onion, peeled and roughly chopped
- 3 stalks celery, chopped
- 2 medium carrots, roughly chopped
- A few bay leaves
- 20 black peppercorns
- Enough water to nearly cover ham
- 1 Kilo ham hocks or shanks on the bone
- 3 Pinches Pink Salt Flakes BUY
- 2 Teaspoons smoked paprika or to taste
Place all ingredients in order listed into your slow cooker. Adjust quantities if required according to the size of your slow cooker.
Cook on the lowest setting until the meat is falling off the bones.
Drain and reserve the broth, I would sieve this to remove all of the peppercorns, garlic etc, but keep the veggies if you wish.
Cool the meat, remove the skin and bones, and shred meat by placing it into the Thermomix bowl, 3 sec/Reverse/speed 3.
Serve this on Cheesy Saged Polenta, Garlicky Chickpea Mash, Tenina’s Cauliflower Puree, or straight mash with loads of veggies. Alternatively, use the shredded ham and the broth for the Spring Green Pea and Ham Soup recipe.