Ingredients
2 lb ham hocks
6 cups chicken stock
8 oz celery, large dice
5½ oz yellow onions, or red onions, large dice
4 oz carrots, large dice
3 cloves garlic cloves, minced
5 tbsp yellow mustard
5 tbsp honey
salt and ground black pepper, to taste
3 oz sweet potatoes, per serving
3 oz coleslaw, per serving
1 tbsp parsley, chopped
Preparation
Combine all ingredients in your slow cooker.
Cover pot and cook on low heat for 8 to 10 hours until desired tenderness is achieved. To know if it’s tender enough, check if the meat already starts falling off the bone.
Once cooked, drain the ham hock and allow it to cool down briefly.
Drain the liquid and discard the rest. Season the liquid to taste with salt and pepper.
Once the ham hock has briefly cooled down, debone and peel off its fatty skin. Portion the meat accordingly.
Serve with a side of coleslaw and sweet potatoes or along with the liquid and bread on the side. Enjoy!
