Vegetable broth with fresh ham chunks

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recipe by Barry Fox

  • Time icon
    Total Time
    3hrs 50mins
  • Serves icon
  • Calories icon

Excellent heart warming broth containing, Celery, Leeks, Parsnip, Carrot and Turnip, oh and several handfuls of freshly cooked ham hock. The idea is to slow cook a fresh Ham and when cooled add some stock and meat to the dish. Reduce the qty to whatever you want. Why not add extra or reduce what you like or don't. For Vegetarians add Vegetable stock. I use Lakeland stocks. Not full of salt like some others around. Or make your own from fresh veg.

recipe updated Oct 8, 2019


  • Ham icon
  • Carrot icon
    450g (about 9)
  • Parsnip icon
    800g (about 8)
  • Celery stalk icon
    Celery stalk
    400g (about 9)
  • Turnip icon
    600g (about ¾)
  • Leek icon
    400g (about 4½)
  • Chicken stock icon
    Chicken stock
    1.5 liters (1500ml)
  • Salt icon
    1½ tsp
  • Chicken stock icon
    Chicken stock
    200ml (¾ cup)
  • Black pepper icon
    Black pepper
    1 tsp


  • kCook icon Stove
  • kCook icon Water
  • kCook icon Saucepan
  • kCook icon Large saucepan
  • kCook icon Cutting board

Step preview

  1. Fill a clean large saucepan with water
  2. Heat until just boiling - medium heat
  3. Add ham to the large saucepan
  4. Simmer - 2 hr
  5. Transfer meat to cutting board
  6. Chop coarsely then set aside
  7. Add carrot, parsnip, celery stalk, turnip, leek, chicken stock and salt to a clean saucepan
  8. Cook until just cooked - 1 hr 30 min
  9. Transfer meat to vegetables
  10. Add chicken stock to the vegetables gradually and mix
  11. Add black pepper to the vegetables
  12. Serve
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