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Sep 8 08 11:03 AM

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Ok ladies. I have a dilemer no oven for a couple of weeks. My went caput, can't aford new one till end of the month. I have a slow cooker and a 2 ring hob to be going on with. At weekend I bought a Ham shank for £1.50 thought what a bargin got it home then realised I don't know how to cook it.

Please do you have any recipes or tips for me. Some one told me to soak it as it may be salty, But for how long? Help!!!!

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#1 [url]

Sep 8 08 11:52 AM

Goldy

soak overnight to get rid of salt and discard water then put into you slow cooker with water pepper carrot bay leaf bouquet garni I add a little crumbled celery leaf but not much as this can be very overpowering and then leave it to simmer. You have a stock which you can use for gravies and soups (can freeze) and the meat can be served warm with some mashed potatoes and veggies - and a white onion sauce which is quite tasty. When you have a cooker again after you take meat out of stock strip off fat, score remaining fat and coat with marmalade, ginger and brown sugar and brown in the oven till nice and sticky. It is very delicious.

xx

Pattypan
aka Tricia

What goes around comes around and usually ends up biting me on the bum!

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#4 [url]

Sep 8 08 2:37 PM

Unsalted meat - 20 minutes a llb salted meat 25 minutes per llb. Oh should have mentioned onion studded with a couple of cloves as well. don't want too many as it will overpower.

Pattypan
aka Tricia

What goes around comes around and usually ends up biting me on the bum!

http://tarragonnthyme.blogspot.com/

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#6 [url]

Sep 8 08 3:06 PM

well that's what the cookery book says I just normally simmer until meat is cooked. Let the food tell me when its cooked.

Makes a lovely stock for soups etc.. and a good basis for a gravy Cloves maximum of two don't want no more in as will overpower but it just gives a little more flavour to the stock. Can use ground pepper and peppercorns.

Pattypan
aka Tricia

What goes around comes around and usually ends up biting me on the bum!

http://tarragonnthyme.blogspot.com/

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#7 [url]

Sep 8 08 4:59 PM

If you can find some, put a few Star Anise in the water when you boil the ham.

I often boil the shank, then drain it and coat the rind with molasses and roast it.

I love ham shank - it's one of our staples, especially through the winter.

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#8 [url]

Sep 9 08 11:01 AM

boil it in coca cola

I boil a couple of hams in coke every christmas and the meat eaters in my family fight over them
after boiling I smear with black treacle and sprinkle with mustard powder and bung into the oven for ten minutes to get that lovely crispy/sticky edge to the slices.

I no longer work to a recipe but the original idea from Nigella Lawson

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#10 [url]

Sep 9 08 11:37 AM

Goldy chuck the water that the hock has been soaking in all night. Put fresh water in with all the seasonings onion etc - I usually use cold water and bring to the boil and skim and leave to simmer. After requisite amount of time and when you are happy that the hock is cooked. Switch off the heat. Now you have two options you can leave the hock in the stock and put it in the fridge. It will set into a thick jelly - which will keep the hock nice and moist or you can take out of the stock and put on a plate in the fridge wrapped in foil. The stock can be used whichever way you choose to deal with it. But keeping the meat in the stock keeps a moister piece of meat - the other way dries out a tad more.

Only when you have your oven working again will you be able to finish off with the marmalade, sugar and ginger or any type of glaze as you need the heat to caramalise it.

The method above is the method my mum has used for donkeys years and the method her mother used to use (I think though my Nan used to put the hock in the copper, along with the Christmas puddings etc)

Hope this helps

Pattypan
aka Tricia

What goes around comes around and usually ends up biting me on the bum!

http://tarragonnthyme.blogspot.com/

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#11 [url]

Sep 9 08 11:38 AM

With a slow cooker I usually start off high and then turn down to medium

Pattypan
aka Tricia

What goes around comes around and usually ends up biting me on the bum!

http://tarragonnthyme.blogspot.com/

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