Cut from our home cured gammons the hough makes a rich stock for soup. Also known in some parts of the country as a "Ham End" or "Ham Hock". The bone provides marrow that offers any stock a great depth of flavour in addition to the flavour from the rind. After boiling, the meat will fall from the bone. The tender ham can be finely chopped and added to the soup. Alternatively the meat can be used to make a ham terrine. Each hough weighs approx 400- 500g.
Place the ham hough and vegetables in a deep pot or slow cooker and add sufficient water to cover the meat and any vegetables. Rustic root vegetables such as carrots, leeks, onion and potatoes are ideal. Bring to the boil and then reduce the heat and allow to simmer for a minimum of 2 hours. Use a sieve to drain off the stock and allow the meat to cool.