(updated 12/2022 )
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| Cooked Ham Hock: plenty of freezable meat for under a fiver! |
Ham Hock is one of those 'budget' cuts that really delivers.
A hock is a knuckle-like formation, neither leg nor foot, surrounded by thick layers of flesh. It comes either plain or smoked; the smoked is slightly more fibrous and bacon-y. Ham hock is quite a bargain when a couple of slices of ham on the bone costs a similar amount -- around £4.00.
The meat is wonderful - tender and juicy slabs with just the right amount of saltiness. But unlike ham, it's not usually served on its own.
Ham hock is used to add flavour to any number of dishes - baked beans, greens, soups, casseroles and egg-based dishes. It has a distinctive salty accent that never overwhelms. It is so tasty, it could be used in sandwiches.
Ham hocks do require special treatment but the steps are simple. They're worth it. The hock is soaked overnight, then boiled twice to remove salt and tenderise the meat. It's best if this is done on a day when you're relaxing at home and not frantically busy -- and you get to enjoy the wonderful aromas of simmering ham hock wafting through your kitchen.
Raw and cooked ham hock freeze well.
Cost: £4-5.00'ish. (11/22)
Provides: 3/4 pound/1/3 kilo of meat
A hock is a knuckle-like formation, neither leg nor foot, surrounded by thick layers of flesh. It comes either plain or smoked; the smoked is slightly more fibrous and bacon-y. Ham hock is quite a bargain when a couple of slices of ham on the bone costs a similar amount -- around £4.00.
The meat is wonderful - tender and juicy slabs with just the right amount of saltiness. But unlike ham, it's not usually served on its own.
Ham hock is used to add flavour to any number of dishes - baked beans, greens, soups, casseroles and egg-based dishes. It has a distinctive salty accent that never overwhelms. It is so tasty, it could be used in sandwiches.
Ham hocks do require special treatment but the steps are simple. They're worth it. The hock is soaked overnight, then boiled twice to remove salt and tenderise the meat. It's best if this is done on a day when you're relaxing at home and not frantically busy -- and you get to enjoy the wonderful aromas of simmering ham hock wafting through your kitchen.
Raw and cooked ham hock freeze well.
Cost: £4-5.00'ish. (11/22)
Provides: 3/4 pound/1/3 kilo of meat
Method:
- Cover the ham hock with cold water; soak overnight; drain
- Cover with fresh water; partially cover with a lid; bring to a boil; let bubble hard 5 mins; drain
- Cover with fresh water, add a couple of onions & carrots and
a few peppercorns; partially cover, bring to a boil again; reduce heat to med low and simmer for at least 3 hours (the water should be bubbling gently) OR
Ham Hock - SLOW COOKER: place in cooker; add veg and water to below the level of the meat; cook 5-6 hours on low turning once half way through; keep an eye on water levels - some may need to be removed. (Once cooking is complete, remove the hock and enough liquid to cover and place in another container to stop overcooking.)
- Leave the ham hock in the cooking water while it cools; as soon as the temperature drops, remove the hock; discard the fatty top layer and peel away the flesh.
- It will come off in great lumps; scrape away fat and gristle; leave at room temperature half an hour; cover & refrigerate up to 3 days.
- When ready to use, shred or cut in bite-sized pieces and/or cut in thick slices
- Freeze leftovers in household-size portions, laid flat to save space
- some cooks use the stock to flavour bean dishes and soups but 67 finds it way too salty; the stock is not recommended for those with blood pressure issues
- the meat freezes well in air tight containers or in sealable bags to preserve juiciness
- Almost Sugar-free Baked Beans is a good vehicle for ham hock
- if you want your ham hock sliceable and are using a slow cooker, check after 4 hours; the meat slips easily into soft & shredding
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This recipe has been developed by B Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.
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