Ham Hock Soup

A true British classic and a great way to use up any vegetables lurking in the fridge. Ham hock is such an underrated cut. It has lots of tasty meat and imparts such a wonderful flavour to any soups. This works equally well with swede, cabbage, sprouts, potato, beans – the list is endless..

April 26, 2019
: 4
: 15 min
: 40 min
: 55 min
: Easy

Both satisfying and tasty, not much beats this fabulous ham hock soup.


  • 1 ham hock (or 300g cooked ham) stripped or cut into chunks
  • 2 litres water
  • 1 onion chopped
  • 2 celery sticks chopped
  • 3 carrots finely chopped
  • 3 parsnips finely chopped
  • 1 leek sliced
  • 100g red lentils
  • 3 sprigs thyme stalks removed
  • 1 tsp salt
  • ground black pepper
  • chopped parsley
  • Step 1 Place the hock in a large enough saucepan and pour in the water. Bring to a simmer and simply add all the other ingredients except the parsley. Simmer partially covered for 40 minutes.
  • Step 2 Remove the ham hock and leave to cool for a few minutes before removing the skin, shredding and adding to the soup. Alternatively whizz the soup before returning the shredded ham hock to the saucepan.
  • Step 3 Serve with a sprinkle of chopped parsley.
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