As the weather gets cooler, you’ll want to curl up to this hearty winter warmer.
Serves 4 | Prep 5 minutes | Cook 6hours
Place all the ingredients in a slow cooker and season generously. Note, the hocks will have a thick skin; this is near impossible to remove until after being slow cooked.
Into the can of soup, add ½ cup (125mL) water, swirl to remove all the soup and pour into the cooker, stir to combine.
Cover and cook on low for 6 to 8 hours.
Remove the hocks, peel back the skin, shred the ham from the bone, discard skin and bones and return the meat to the slow cooker.
Stir through before serving.
400g li1kg smoked ham hocks
2 x 400g can cannellini beans, drained
420g can tomato soup
¼ cup pure maple syrup
Finely slice some of the trimmed leek greens. Shallow-fry in hot oil until golden and serve alongside the soup instead of croutons … delicious!