Yummy Lummy Slow cooker Ham Hock recipe

This slow cooker ham hock is prolonging my porcine cravings. I thought about making pea and ham soup but instead pulled pork from the ham hock with some roughly mashed sweet potato and pickled vegetables.

Recipe

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Yummy Lummy slow cooker ham hock with mashed sweet potato and pickled vegetables

Prep Time

10 mins

Cook Time

8 hrs

Resting time

10 mins

Total Time

8 hrs 10 mins

 

Here’s a comforting slow cooker ham hock with mashed sweet potato and pickled vegetables meal for one with enough leftover for lunches.

Course: Main Course

Cuisine: Australian

Keyword: Ham hock, Mashed sweet potato, Pickled vegetables, Slow cooker

Servings: 1

Calories: 500 kcal

Author: Gary Lum

Ingredients

Ham hock bits

• Ham hock
• Chicken stock

Sweet potato bits

• Sweet potato
• Sesame oil
• Sesame seeds
• Poppy seeds
• Olive oil
• Iodised salt
• Black pepper
• Sour cream

Pickled vegetable bits

• Capsicum
• Spring onions
• Red onion
• Lime juice
• Vinegar
• Iodised salt
• Brown sugar

Instructions

Ham hock part

1. Put the ham hock into the slow cooker
   
2. Cover the ham hock with about 1 litre of chicken stock
3. Cook the ham hock for 8 hours
4. When the ham hock has cooked remove it from the cooking vessel and discard the liquid
5. Remove and discard the skin and fat
   
6. Shred the meat and leave in a bowl

Sweet potato part

1. Wash the sweet potato

2. Cut the sweet potato into cubes roughly 1 cm3

   
3. Put them into a mixing bowl and add a good spurt of sesame oil and a slug of olive oil
   
4. Use your hands to make sure you coat all the surfaces of the cubed sweet potato with the oil
5. Add in the sesame seeds, poppy seeds, iodised salt and black pepper and use your hands to mix it all thoroughly
   
6. Spread the sweet potato out on a baking tray and place it into a hot oven (250 °C/480 °F) for 35 minutes or until the sweet potato is soft enough so a butter knife penetrates it easily with almost no resistance
7. Put the the sweet potato into a mixing bowl and mash it roughly
8. You can do it smoothly if you like but I like being rough with my mashed starches
9. It’s quite satisfying to have a rough mash, the mouthfeel in my opinion is better

Pickled vegetables part

1. Wash a green capsicum and them roughly dice it
2. Chop a red onion into small pieces
3. Slice a spring onion
4. Put the capsicum, red onion and spring onion into a sealable container
5. Add some white vinegar
6. Add some lime juice
7. Add some iodised salt
8. Add some brown sugar
9. I did this a few hours ahead of time and made enough so I’d have some for the following night for dinner

The plating up part

1. Spoon some mashed sweet potato onto a dinner plate
   
2. Add the pulled pork from the ham hock on top of the mashed sweet potato
3. Spoon some of the pickled vegetables and place next to the mashed sweet potato
4. As an option add a dollop of sour cream

The blogging part

1. Shoot a photograph
2. Eat the meal
3. Wash the dishes
4. Write the recipe
5. Write the blog post
6. Hope your friends and readers share the post on Twitter, Facebook, and Pinterest

Recipe Notes

Disclaimer

I have no culinary training nor qualifications.

This post is not intended to convey any health or medical advice. If you have any health concerns about anything you read, please contact your registered medical practitioner.

The quantities are indicative. Feel free to vary the quantities to suit your taste.

I deliberately do not calculate energy for dishes. I deliberately default to 500 Calories or 500,000 calories because I do not make these calculations.

Photographs

This is a gallery of photographs. Click on one thumbnail to open the gallery and then scroll through the photos.

Questions and answers

Why rough rather than smooth?

It’s like peanut paste; I always go for crunchy rather than smooth. Smooth suggests fancy. I’m not fancy. Rough is also tough. Rough gonococci, unlike smooth gonococci, can evade the complement system and go on to cause disseminated gonococcal infection (DGI) and create havoc in joints, the heart and occasionally the brain.

Final thoughts

Do you like eating ham hock?
Do you like it rough?
Did you ever think I’d mention gonococci in a recipe post?