She always went for ham hocks – cheaper, more flavourful, and way more versatile than gammon or other ham joints. The first meal was usually a classic: ham with parsley sauce. Then she’d use ...

For the best results, use a ham hock. The fat and rind can be layered with the meat and set naturally in the jelly. If you’re using a gammon joint, especially one from a supermarket, you might ...

garlic and water in a large saucepan over high heat and bring to the boil (ensure there is enough water to cover the hock). Reduce heat to medium and cook for 1 hour–1 hour 15 minutes or until the ham ...

ham bone or ham hock and fresh thyme to the stock pot. 3. Pour chicken stock and water and simmer for up to an hour. 4. Remove bay leaves and ham bone or ham hocks 5. Add 8 ounces of Delect ...

Nick Anderson cartoon on alleged ISIS link to the New Orleans attacker.

Niall McKenna recipe from his What's it all About? cookery book - available now.

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