Yield
Serves 4
Prep Time
10mins
Cook Time
45mins
Difficulty Level
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Rustic and nostalgic at heart, this ham hock with lentils dish is one you can always count on when you’re feeling under the weather, or feeling for something simple and healthy. The best part? You can choose to serve it as a soup or reduce it down further to a stew – all there is to take note of is how long you leave it in the pressure cooker for.

Ingredients

  • 1 (1 kg) ham hock
  • 1 dried bay leaf
  • 1 litre (4 cups) water
  • 2 tbsps olive oil
  • 1 (200 g) brown onion, finely chopped
  • 2 clove garlic, crushed
  • 2 tbsps tomato paste
  • 1 (120 g) carrot, coarsely chopped
  • 1½ cup (300 g) french-style green lentils
  • ⅓ cup coarsely chopped fresh flat-leaf parsley
01.

Combine ham, bay leaf and water in a 6 litre (24 cup) pressure cooker; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure and cook 15 mins.

02.

Release pressure using the quick release method. Remove lid and strain mixture over large heatproof bowl. Reserve ham and 3 cups (750 ml) cooking liquid; discard bay leaf.

03.

Heat oil in cooker. Add onion and garlic; stir over heat until onion softens. Return ham to cooker with reserved cooking liquid, tomato paste, carrot and lentils; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure and cook 15 mins.

04.

Release pressure using the quick release method; remove lid and season to taste. Remove ham from cooker. When cool enough to handle, remove ham from bone and chop meat coarsely. Discard skin, fat and bone. Return ham to cooker, reheat before serving. Sprinkle with parsley.

TIP If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using.

Photo: bauersyndication.com.au

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