Bacon Hock




Bacon Hock

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

Bacon Hock Soup


  • 1  hockMa's Bacon Hock Soup - Toitangata
  • 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 large covered saucepan with water, stock, peppercorns, cloves and bay leaves for 1 1/2 hours.
  • Remove hock and set aside to cool. In another saucepan, sauté the onions in the oil. Stir in the potatoes and carrot. 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.


This recipe was used from:

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