As the weather gets cooler, you’ll want to curl up to this hearty meal.
1kg smoked ham hocks
2 x 400g can cannellini beans, drained
420g can tomato soup
¼ cup pure maple syrup
- 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.