Last Updated on January 4, 2026
Ham Hock with Celeriac and Caraway
This is a wonderfully comforting dish to cook and eat. If you are lucky enough to have a slow cooker, you can put the ham hock in that for 5 hours or more till it’s really tender. Alternatively, the dish works fine in a low oven. Ham hock is really very cheap – £3.00 to £5.00 for a large hock that will serve 3-4 people. And, made this way, it’s very tender and full-flavoured.
Ham Hock with Celeriac and Caraway
Ingredients
- 1 smoked ham hock soaked overnight in water
- 3-4 floury potatoes
- 1 small head of celeriac
- 2 onions
- Half a teaspoon of caraway seeds
- A small amount of oil
Instructions
- Put the ham hock into a large pot on top of the stove, fill with cold water, bring to the boil then throw away the water
- Now, put the ham into a slow cooker or ovenproof casserole dish with one of the onions sliced into rounds. Top up with water and bring up to 140c before cooking for 4 to 5 hours on low or 120-140c
- Remove the ham and onion pieces from the stock and allow to cool until you can handle the meat!
- Take all the meat off the bone, shredding into biggish pieces. Discard the bone, fat and skin
- Skim as much fat as possible from the stock and check for ‘saltiness’. It should be flavoured but not excessively salty. If necessary add more water.
- Peel and slice the potatoes into ¼ cm thick rounds
- Peel and slice the celeriac and cut into ¼ cm thick pieces.
- Take an oven proof casserole or the pot of your slow cooker if it can go into the oven. Put a layer of potato, a layer of celeriac, a layer of cooked and uncooked onion and then a layer of ham, seasoning with pepper and a little caraway between each layer. Continue, finishing with a layer of potato slices.
- Top up the casserole/crockpot with the reserved ham stock until about two thirds full. Put on a lid and cook the oven at 180c for 20 minutes or if you are using an ovenproof slow cooker, you can do this with the slow cooker by cooking for an hour on high.
- Then take the lid off and finish in the oven for another 20-30 minutes till the top layer of potatoes are crispy and the mixture is cooked through
Notes
Nutrition
Serve with cavolo nero cabbage or your green vegetable of choice.
For a more decadent recipe with ham, why not try our Leek potato and bacon hotpot
Thinking of trying this at home? Why not pin the post for later
Frequently Asked Questions
What cut of meat is ham hock and why use it in this recipe?
Ham hock is the lower part of the pork leg, a cheap but flavour-packed cut. Slow cooking makes it very tender and gives this hotpot a rich, savoury base without being expensive.
Do I need to soak the smoked ham hock first?
Yes. The recipe uses a smoked ham hock soaked overnight in water to remove excess salt. The first cooking water is also discarded so the dish is well seasoned but not too salty.
Can I cook this ham hock dish in a slow cooker or the oven?
Yes. You can cook the ham hock in a slow cooker for around 4–5 hours on low until tender. The shredded ham is then layered with potatoes, celeriac and onions and baked in the oven until bubbling and golden on top.
How long does this ham hock hotpot take to make?
Allow around 15 minutes of prep and 40 minutes of oven cooking once the ham is cooked and shredded. Cooking the ham hock until tender will take longer, especially in a slow cooker.
How many people does this recipe serve and how many calories are there per portion?
This recipe serves 4 people and is approximately 350 calories per serving when made as directed.
Is this ham hock and celeriac hotpot gluten free?
Yes. It is naturally gluten free as written. Just check the packaging on your ham hock to ensure there are no added gluten-containing ingredients.
Can I freeze this ham hock and celeriac hotpot?
Yes. Once cooked, allow it to cool completely, then store in an airtight container and freeze for up to 3 months. Defrost fully and reheat until piping hot before serving.
How long will this hotpot keep in the fridge?
Leftovers will keep in a sealed container in the fridge for up to 3 days. Reheat until steaming hot throughout before eating.
What should I serve with this ham hock and celeriac hotpot?
It makes a hearty main meal on its own, but it’s especially good served with cavolo nero or another robust green vegetable.
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