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Sous Vide Hock of Ham | Recipe by sousvidetools.com

Sous Vide Hock of Ham with Cider, Thyme and Baked Apple with a Casserole of White Beans

Sous Vide Hock of Ham with Cider, Thyme and Baked Apple with a Casserole of White Beans Pork
  • COOK TIME: 12 hours


  • 2 x Ham Hocks – Soaked Overnight In Cold Water
  • 300mls Quality Cider
  • 150mls Ham Stock
  • 1 Small Bunch Thyme
  • 2 Granny Smith Apples
  • 5 tbsp Honey
  • 4 Cloves Garlic
  • 1 Medium Onion, Roughly Sliced
  • 150 G Dried Arancini Beans, Soaked Overnight
  • 2 Bay Leaf




Vacuum Packer
Vacuum Pouches
Sous Vide Water Bath
Chopping Boards
Kitchen Knives


This ham hock casserole has a beautiful sweetness from the cider and is a must for any winter recipe lists


  1. Place the ham hocks in a vacuum pouch with the beans, garlic, onions, thyme and bay leaf
  2. In a saucepan reduce the cider by half then add the stock and again reduce by half. Set aside to cool then add to the pouch. Use the vacuum packer to seal then cook sous vide in a preheated water bath at 75 degrees for 10 – 12 hours
  3. Core the apple and cut in half. Rub them in honey and add to another pouch with a sprinkle of thyme. Seal and place in a water bath at 85 degree for 45 mins to 1 hour until tender
  4. In a hot frying pan sauté the apple on both sides to caramelise
  5. To serve, take out the hocks and beans and serve in a large bowl beside the roasted apple
  6. Some people like to roast the hocks in a hot oven for 10 minutes at 220 degrees to brown them off before serving
  7. If the retained liquid needs it, thicken with a little cornflour to create a one bag meal with sauce

Chef’s Tip –

Why not cook the ham hocks with a BBQ sauce for a BBQ pork hock flavour

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