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!



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