Here’s the deal: gammon is pork that’s been cured (salted, brined or smoked) but still needs to be cooked. Once it’s cooked, it becomes ham, which is already good to go because it’s been ...

This soup has deep roots in many cultures, where beans and smoked meats ... simple yet flavorful recipe to recreate this ...

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 ...

Finish and serve. Pull the meat off the ham hock and stir into the pot. Serve with white rice garnished with diced white onion, chopped fresh parsley leaves, and hot sauce if desired. If you’re ...