You’ll generally have two options: Dry-cured ham hock, also called “country ham,” is a salty, dry, and shelf-stable option. It lends a very robust flavor to help season your recipes ...
Tear in most of the ham. Bring the soup back to a simmer, then season to taste with salt and pepper, remembering that the ham is fairly salty. To serve, ladle the soup into bowls then scatter with ...
Heat the butter or oil in a large lidded saucepan set over a low–medium heat. Gently fry the onions until soft, keeping the heat low so they don't brown. Stir in the potato and pour in the stock.