Unsmoked Or Smoked Ham Hough
£6.00
The essential ingredient for ham stock for soup or for a ham hough terrine. Choose from Smoked or Unsmoked.
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The essential ingredient for an excellent ham stock for a delicious soup. Remember to keep the tender delicious meat for a sandwich or to put through your soup.
Also use 3-4 houghs to make a large terrine.
For soup stock. Place in in 500ml litres of cold water and bring to the boil. After 20 minutes replace with fresh boiling water and add hough, root vegetable ( i'd recommend carrots, onions, celery).
Simmer for 2-3hours.
If making ham hough terrine add some cracked black peppercorns.Follow above instructions and then when meat is falling off the bone remove from bone and chop up coursely. Reduce stock, drain and then press chopped hough into terrine dish lined with cling film and pour some stock in with meat so its juicy but not wet wet wet. Pull film over top and weigh down. Allow 24 hours to firm up.
Pork (90%), Salt, Preservatives (E252, E250), Propylene Glycol (E1520), Demerara Sugar.
None
Typical Values per 100g Energy 883kJ/ 212kcal Fats 15.0g of which saturates 5.0g Carbohydrates 0.5g of which sugars 0.5g Fibre 0.0g Protein 18.8g Salt 0.83g
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