Ham Hoc casserole and spinach & wild garlic soup

I have a new cast iron casserole pot. It is beautiful and I knew as soon as it arrived that I had to use it to cook something. I quickly headed to Robson’s to pick up some slow cooking meat. After some deliberation I got a smoked ham hoc, the meat is so lovely and it has a nice smokey background note. It would be perfect for my new pot!

Ham hoc casserole, serves 6, cooking time about 2 hours in 160C

  • 1 smoked ham hoc
  • 2 carrots, cut in to small cubes
  • 3 celery stalks, cut in to cubes
  • 1 yellow onion
  • 1/2 fresh garlic, cut in to small chunks
  • 1 bunch of parsely, roughly cut
  • 1 chilli
  • 1 ½ l water
  • 2 bay leaves
  • 4-6 whole pepper corns


Add after 1 ½ hour

  • roughly cut up greens 
  • 1 dl pearl barley
  • Paneer cheese, cubed

Blanch the ham hoc twice and remove the skin and as much as you can of the visible fat.


Add the chopped veg, spices and the water and add to the casserole.


Let it cook for about 1½ hour and then add the greens and let simmer for another 30 minutes.

When that was cooking I did a soup as a starter.

Spinach and wild garlic soup with crispy salami, serves 2 as a starter

  • Spinach
  • 2 spring onions
  • 3 dl veg stock
  • grated ginger

— Simmer until the spinach is wilted and then add:

  • Wild garlic, roughly chopped
  • 1 spring onion
  • 1 apple, peeled and chopped
  • corn from 1 corn on the cobb, set some aside for garnish
  • salt & pepper

— Blitz in the blender and add salt and pepper to taste.

Garnish with

  • 4 thin slices of salami, pan fry them until crispy 
  • 2 baby asparagus, slice raw
  • sweetcorn
  • Chive, shopped
  • Parmesan cheese, grated

When the spinach is wilted take of the heat and add to a blender. Add the wild garlic, 1 spring onion, the apple and the corn from the cob. Blitz and taste with salt and pepper until happy.

Place in the soup in bowls, add the garnish and serve.


When the casserole is ready take the meat out and cut off any visible fat, leaving the meat in edible chunks and place back in with the vegetables. The consistency is now slightly thickened, the smokiness from the ham hoc came through and the meat was meltingly tender. Serve with wild garlic pesto.


I love when I can cook the dinner in the oven, the whole house smells wonderful and there is something so satisfying about taking the time enjoying the flavors and catch up on the week gone past without any stress and a lovely dish for my new pot.

I have entered this to Javelin Warriors Made with Love Mondays

9 Responses to “Ham Hoc casserole and spinach & wild garlic soup”
  1. Both dishes sound delicious, Petra, but I especially love the spinach and garlic soup! It looks amazing and love the crispy bits of fried salami!

  2. K Donkey says:

    I am a big fan of ham hock – and if I see it on a menu I nearly always choose it – esp the ham hock at The Giaconda Dining Room (which I am missing a lot)….Great casserole and like Javelin Warrior, love the soup – just have to try and find some decent salami…..not that easy in Dubai 😦

    • petra08 says:

      I love ham hoc and will cook more with it from now on, super tender meat and it costs next to nothing. My next project is to make a terrine, will see how that goes! Maybe it is easier to find something like bressaola? Easy to crisp up and I could imagine that the flavor would be good when crispy, and healthier than salami! 🙂

  3. This looks interesting, the combination of spinach and salami is great . Thanks for sharing them.

  4. steak says:

    Great and healthy dish with spinach, look so good. I will try it soon thanks a lot.

  5. restaurantchezclaudette says:

    I have made many ham hoc casserole and spinach & wild garlic soup’s and my family loves it. It is one of the most requested recipes i have, and surprisingly easy to make.

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