Bacon Hock



Bacon Hock

Create the perfect soup by using a hock that has been smoked the old-fashioned way, the give you the taste you love.


Ma's Bacon Hock Soup - Toitangata










Bacon Hock Soup


  • 1¬† hock
  • 4 cups (1 litre) chicken stock
  • 4 cups (1 litre) water
  • 2 bay leaves
  • 4 cloves
  • 8 peppercorns
  • 1 tablespoon canola oil
  • 2 medium onions, diced
  • 8 medium potatoes, diced
  • 2 carrots, diced
  • 400g tin chickpeas, drained
  • 1 cup peas
  • fresh parsley, chopped


  • Simmer ham hock in a large covered saucepan with water, stock, peppercorns, cloves, and bay leaves for 1 1/2 hours.
  • Remove the hock and set aside to cool. In another saucepan, saut√© the onions in the oil. Stir in the potatoes and carrots. Strain in the stock. Peel the hock, chop the meat then add it in.
  • Bring to a boil then cover. Simmer until potatoes are cooked. Stir in peas and chickpeas then when heated, add parsley.


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