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Ham Hock with Celeriac and Caraway

A frugal and filling recipe for supper using ham hock and celeriac to create a comforting hotpot

Course Dinner, Main Course, Supper
Cuisine British
Keyword celeriac, ham, hamhock, hotpot
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Calories 350 kcal
Author Fiona Maclean


  • 1 smoked ham hock soaked overnight in water
  • 3-4 floury potatoes
  • 1 small head of celeriac
  • 2 onions
  • Half a teaspoon of caraway seeds
  • A small amount of oil


  1. Put the ham hock into a large pot on top of the stove, fill with cold water, bring to the boil then throw away the water
  2. Now, put the ham into a slow cooker or ovenproof casserole dish with one of the onions sliced into rounds.  Top up with water and bring up to 140c before cooking for 4 to 5 hours on low or 120-140c
  3. Remove the ham and onion pieces from the stock and allow to cool until you can handle the meat!
  4. Take all the meat off the bone, shredding into biggish pieces.  Discard the bone, fat and skin
  5. Skim as much fat as possible from the stock and check for ‘saltiness’.  It should be flavoured but not excessively salty.  If necessary add more water.
  6. Peel and slice the potatoes into ¼ cm thick rounds
  7. Peel and slice the celeriac and cut into ¼ cm thick pieces.
  8. Take an oven proof casserole or the pot of your slow cooker if it can go into the oven.  Put a layer of potato, a layer of celeriac, a layer of cooked and uncooked onion and then a layer of ham, seasoning with pepper and a little caraway between each layer.  Continue, finishing with a layer of potato slices.
  9. Top up the casserole/crockpot with the reserved ham stock until about two thirds full.  Put on a lid and cook the oven at 180c for 20 minutes or if you are using an ovenproof slow cooker, you can do this with the slow cooker by cooking for an hour on high.
  10. Then take the lid off and finish in the oven for another 20-30 minutes till the top layer of potatoes are crispy and the mixture is cooked through

Recipe Notes

An easy recipe for ham hock and celeriac hotpot