Ham Hock
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 min
Preparation
Calories:
677
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 677 cal. | (32 %) | ||
| Protein | 47.13 g | (48 %) | ||
| Fat | 35.43 g | (31 %) | ||
| Carbohydrates | 43.64 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.53 g | (32 %) |
more nutritional values
| Vitamin A | 1,528.53 mg | (191,066 %) | ||
| Vitamin D | 1.36 μg | (7 %) | ||
| Vitamin E | 1.12 mg | (9 %) | ||
| Vitamin B₁ | 0.15 mg | (15 %) | ||
| Vitamin B₂ | 0.18 mg | (16 %) | ||
| Niacin | 3.79 mg | (32 %) | ||
| Vitamin B₆ | 0.28 mg | (20 %) | ||
| Folate | 91.45 μg | (30 %) | ||
| Pantothenic acid | 1.22 mg | (20 %) | ||
| Biotin | 3.22 μg | (7 %) | ||
| Vitamin B₁₂ | 0.71 μg | (24 %) | ||
| Vitamin C | 68.09 mg | (72 %) | ||
| Potassium | 474.25 mg | (12 %) | ||
| Calcium | 297.67 mg | (30 %) | ||
| Magnesium | 82.67 mg | (28 %) | ||
| Iron | 6.34 mg | (42 %) | ||
| Iodine | 1.5 μg | (1 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 10.27 g | |||
| Cholesterol | 282.36 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 salted Pickled ham hocks
- 2 onions
- 80 grams carrots
- 80 grams Leeks
- 2 bay leaves
- 10 peppercorns
- 6 allspice
- 4 Juniper berries
- 10 peppercorns
- 4 allspice
- 2 bay leaves
- 3 sprigs thyme
- 200 grams Pearl onion
- 1 sm head Broccoli
- 100 grams fresh Broad bean
- 3 carrots
- 1 stalk Leeks
- 200 grams button Mushroom
- 1 lemon
Preparation steps
1.
Rinse the ham hock. Bring to a boil 3 1/2 liters (approximately 4 quarts) of water. Add the ham hock. Skim foam as needed, then reduce the heat. Add the spices and lemon slices. Cover and simmer for about 2 1/2 hours. Cook until meat is tender and can easily be removed from the bone.
2.
Rinse and peel all the vegetables. Cut the broccoli into florets. Cut the carrots and leeks into slices. In a saucepan, add 250 ml (approximately 1 cup) of the pork broth and cook the broccoli for about 2 minutes. Add the carrots, onions, mushrooms, beans and leeks and cook for about 5 minutes more. Remove the ham hock from the broth and slice the meat. Serve the pork with the cooked vegetables.
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