But it's the subtle background notes of a slow braised ham hock that should be embraced, sharing the limelight with veggies like potatoes or legumes like black-eyed peas. It may be cliche ...

An order brings a mound of elbow macaroni glazed in a sharp cheddar sauce mixed with pudgy peas and strands of smoky braised ham hock, then spackled with breadcrumbs. But lifting this dish above ...

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 ...