Smoked Ham Hock and Lentil Stew
Soup
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Cook Time
4 h
Servings
6
Difficulty
Medium
Prep Time
60 Min
This Thermomix® recipe for Smoked Ham Hock and Lentil Stew is ready in 4 h and yields 6 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.
Description
This smoked ham hock and lentil stew is a hearty and flavorful dish, perfect for a cold winter evening. I've been making this recipe for years, and it's always a hit! The key is to blanch the ham hocks first to remove any impurities, then slow-cook them with aromatic vegetables and herbs. The lentils are cooked separately in the strained ham stock, creating a rich and satisfying stew. It's ideal for using up leftover ham and can be easily reheated. A truly comforting and delicious meal!
Ingredients (12 ingredients)
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2 piece ham hock
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1 piece onion
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2 piece carrots
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2 piece celery
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1 bunch fresh thyme
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1 piece bay leaf
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250 g Puy lentil
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1 piece butter
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1 piece onion
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1 piece carrot
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1 piece celery
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1 tbsp coarsely chopped fresh parsley
Preparation (7 steps)
Blanch Ham Hocks
Place the ham hocks in a large saucepan, cover with cold water, and bring to a boil on the stovetop. Reduce the heat and simmer for 1 minute. Drain the hot water and refresh the hams under cold running water for a minute or so. This step is done outside of the Thermomix to properly blanch the hocks.
Cook Ham Hocks in Thermomix
Place 1 onion (quartered), 2 carrots (quartered), 2 celery sticks, a few sprigs of fresh thyme, and 1 bay leaf into the Thermomix bowl. Add the blanched ham hocks and enough fresh cold water to cover. Cook for 180 Min./100°C/Stufe 1.
Rest and Strain Ham Hocks
Check if the hams are cooked by pulling out the small bone close to the large one – it should be loose and come out easily. Rest hams in the stock for 30 minutes, so the meat softens and relaxes. Lift out the hams and set aside until cool enough to handle. Strain off 900ml ham stock into a jug and set aside. Reserve leftover stock.
Blanch Lentils
Blanch the lentils by plunging them into a pan of boiling water on the stovetop, then drain into a sieve and refresh under the cold tap. This process is done outside of the Thermomix to properly blanch the lentils.
Sauté Vegetables
Melt the butter in a medium saucepan on the stovetop. Add the diced 1 large onion, 1 large carrot and 1 celery, cover the pan and cook without coloring for 5-6 minutes. This step is done outside of the Thermomix to properly sauté the vegetables.
Cook Lentils in Thermomix
Tip in the blanched lentils into the saucepan with the sautéed vegetables, then pour in 900ml strained stock. Bring the lentils to a simmer on the stovetop and cook for about 30 minutes – check occasionally and top up with more stock if needed – until tender. This step is done outside of the Thermomix to properly cook the lentils.
Add Ham and Parsley
About 10 minutes before the lentils are ready, strip off the skin and fat from the hams with a knife, then remove the meat from the bones and cut it into rough pieces or shred it with your fingers. To serve, add the shredded ham and the coarsely chopped fresh parsley to the lentils, and season with a twist of pepper. If you think you need a little more liquid, simply stir in an extra ladle or two of strained stock.
Finished cooking? Great! 🎉
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Created by
Charlotte Williams
6
Rezepte
0
Kochbücher
Allergens
- Celery
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