Chef Sham spoke to Joe Finnegan about Ham hock & Barley broth
Ingredients
2 small smoked ham hocks or normal ham hock
3 fresh bay leaf
3 thyme sprig
1 each carrot (peeled and diced)
1 large onion ( diced)
2 celery (thinly sliced)
1 sage
300 gm pearl barley
1 garlic clove, crushed
1 litre brown chicken stock
25 gm butter, small Cube
1 teaspoon Salt
Pinch of Pepper
Method
1. Soaked the barley with 1 litre of water overnight.
2. Place ham hock in a large saucepan with bay, thyme and onion. Cover with cold water, bring to the boil over medium-high heat, then reduce heat to low and simmer until meat falls from the bone (2 hours). Cool hock in liquid (1-2 hours), then pull meat from bone, coarsely shred (discard liquid, bone and skin) and set aside.
3. For barley broth, combine pearl barley, vegetables, thyme and garlic in a saucepan and cover completely with cold water. Bring to the boil over high heat, then reduce heat to low and simmer until barley is tender .
4. Stir through chicken stock and butter, add ham, scatter with parsley and sage, season to taste and serve hot with nice homemade bread.
Take a listen here:
