When the weather turns chilly, there’s nothing better than a steaming bowl of hearty soup. This White Bean and Chicken Ham ...

Growing up, ham was a weekly staple in our house, lovingly cooked by my grandmother. She always went for ham hocks – cheaper, more flavourful, and way more versatile than gammon or other ham joints.

This classic French dish, jambon persillé, is a staple on traiteur counters across France. It’s surprisingly easy to make, keeps for about a week, and is a lifesaver to have ready over Christmas.

Schnitz un knepp, a classic Pennsylvania Dutch stew featuring dried fruit and dumplings, makes for versatile comfort food.

Place the ham hock in a large saucepan or casserole pot and add the carrot, turnip, celery and onion. Cover with water and either place on a stove top and simmer until ham is fork tender or cover ...

Hocks can be salty and smoky so I advise soaking overnight in cold water. Keep covered in the refrigerator. The meat on a bacon hock takes longer to become tender, so cook on stove-top for an hour ...

This recipe forms part of the September 3 meal planner created in partnership with New World. If you think your ham or bacon hock is going to be salty, soak overnight in cold water and keep in the ...

Southern Bistro is a Sandy Springs eatery with homemade dishes and desserts, including a side of collard greens made with Coca-Cola. Owner and chef Justin Keith shared the recipe for anyone interested ...

Place the ham hock in a pot and cover with cold water. Add the onion and celery and bring to a simmer. Cook for about 3 hours or until the ham is tender. Remove ham from stock and set aside.