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Slow Cooked Pickle Brine Ham Hock

Fight food waste with this recipe for our Pickle Brine Ham Hock. Made for pickle lovers, it's a delicious dish of smoky ham, zingy Dillicious Straight Up Garlic Pickles & brine, lentils and a bit of comfort... Perfect for those lazy days.
Course Main Dish


Pickle brine ham hock

  • 1 smoked ham hock approx 1kg - 1.2kg
  • 750g Dillicious Pickle Garlic Chips with brine reserved
  • 1 whole garlic bulb with the top sliced off
  • 1 small onion peeled and whole
  • 3 dried bay leaves
  • 1 large celery stick roughly chopped
  • 1&1/2 cups dried green lentils washed and rinsed
  • Tasman Sea Salt & cracked pepper

To serve

  • crusty bread to serve
  • flat leaf parsley to garnish (optional)


  • Set slow cooker to high heat, add smoked ham hock, garlic bulb, onion, bay leaves and chopped celery.
  • Add reserved pickle brine and approximately half of the garlic pickle chips. If needed, top up with lukewarm water to just cover the pork hock.
  • Allow ham hock to cook for 2-3 hours in brine liquid, turning occasionally.
  • After 3 hours add the dried green lentils and continue to slow cook until lentils are tender, for approximately 2 more hours, season to taste with sea salt & cracked pepper if using.
  • Serve ham hock with lentils and some crusty bread, garnish with flat leaf parsley if using.