From our Sandbach counter
Ham Hock
£4.99
- Cut fresh to orderSuitable for home freezing
- Use within 3–4 days of deliveryKeep chilled in the fridge
Ham hock is a traditional cut well suited to slow cooking, where gentle heat helps develop a rich flavour and tender texture. Find ham hock at The Butcher’s Blade in Sandbach, Cheshire, for hearty soups, stews and classic home-cooked dishes.How to cook: Follow the product’s specific preparation guidance. Ham hock is often simmered slowly until tender, then the meat can be removed and used in recipes; cooking method and any soaking requirements depend on the product.What to make: Try pea soup, hearty bean dishes, pulled ham, pies or a warming casserole. Serve with crusty bread or seasonal vegetables.For traditional slow-cooked pork dishes, ham hock from your local Sandbach butcher is a versatile ingredient. Check the label for storage and preparation instructions.
Ham Hock from The Butchers Blade in Sandbach. A choice for a meal where patient cooking is part of the appeal. Cuts commonly used for braising suit a plan built around a covered pot, a suitable cooking liquid and time to develop tenderness. This is a different shopping decision from choosing a steak for a quick sear: match the cut to the method you intend to use.
Choosing for your meal
Plan the number of portions, the size of your cooking vessel and how much time you have available. Bone-in cuts need to be considered differently from boneless meat when judging serving amounts. Check your selected weight and ask Lee about preparation if needed. Timing depends on the cut, size and appliance; use a suitable recipe rather than an unsupported fixed time.
Serving ideas
Mashed potatoes, beans or bread can make the most of a braising sauce, with greens alongside for contrast. Brown suitable meat in batches if your recipe calls for it and avoid overcrowding. Check safe cooking as well as tenderness, then follow appropriate cooling and refrigeration guidance for leftovers. Suggested vegetables and cooking liquid are purchased separately unless the listing states otherwise.
Vacuum packed or tray wrapped to lock in freshness
Local delivery orders travel chilled in an insulated cool box with ice packs.
Closed Sunday and Monday. Collect your order at the counter during these hours.
“Good butchers. Had a piece of pork from here at the weekend and came out great. Good selection of meat prepared and presented well.”
View our Cooking & Safety Guide for safe temperatures and tips.
Need help with portions, storage or allergens? Ask Lee before ordering.
01270 691283From the kitchen
Cooking Ham Hock
Use a covered braise or your slow cooker’s recommended method for this cut. Check both thorough cooking and tenderness; timing depends on size and appliance. For poultry, pork, minced meat, sausages, rolled joints and mechanically tenderised meat, cook thoroughly: the centre should reach 70°C for 2 minutes, or 75°C for 30 seconds. Clean the thermometer before and after checking.
How to slow cook meatLee’s tip
Get the most from your bacon
Start bacon in a cold pan and bring the heat up slowly — the fat renders and it crisps evenly without curling. For gammon, soak or simmer first if it’s salty, then glaze.
What goes with it?
Eggs, mushrooms and black pudding for breakfast; for gammon, parsley sauce, new potatoes and peas. Try a dry cider or apple juice.
Want Lee’s personal recommendation? Ask him at the counter or call the shop. Always follow the product label and confirm allergens.