FRUGAL MEATS FOR JANUARY: HAM HOCK, Easy-peasy, fat-free, packed lunch, make ahead

A FRUGAL CUT OF HAM THAT TICKS ALL THE BOXES

Cooked Ham Hock: plenty of freezable meat for under a fiver!

Ham Hock is one of those 'budget' cuts that really delivers - a cut price bacon that goes far. 

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.  If you're inclined, even some organic butchers stock ham hocks.   

The meat is wonderful - tender and juicy slabs with just the right amount of distinctive saltiness that never overwhelms.  

Unlike ham, hock is not usually served on its own.  It's used to add flavour to greens, soups, casseroles, breakfasts and hotbreads.  It lifts pulses beautifully and is a great substitute for bacon.  Sliced and teamed with coleslaw or celeriac & apple slaw, it also makes a great sandwich

Ham hocks do require special treatment but the steps are simple.  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:  £4.00'ish 
Provides: 3/4 pound/1/3 kilo of meat 

Method:

1. Cover the ham hock with cold water; leave overnight; drain
2. Cover with fresh water; partially cover with a lid, bring to a boil; let bubble hard 5 mins; drain
3. Cover with fresh water, add a couple of onions & carrots and 

   

   Ham Hock

   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
4. SLOW COOKER: place in cooker; add veg and water to below the level of  the meat; cook 6 hours on low turning once half way through; keep an eye on water levels - some may need to be removed.  Check after four hours; the eat should be yielding, not falling apart. (Once cooking is complete, move the hock and enough liquid to cover to a another container) 
5. Leave the ham hock in the cooking water while it cools; as soon as the temperature drops, remove the bone ; 
6. Once cooking is complete, move the hock and enough liquid to cover to another container.  Leave it there while it cools; as soon as the temperature drops, remove and discard bone and the thick skin on top of the fat.  Discard the cooking liquid. 
7. If you're shredding the meat for future use, also remove the thick layer of fat on top of the meat.  Peel away the flesh (it will come off in great lumps); scrape away gristle and fat.  Lightly cover meat; rest 30 mins; refrigerate, covered, up to 3 days.  When ready to use, shred/cut into bite-sized pieces or slice thickly
8. If you're planning to put a rub on the meat and treat it like a joint of ham,  just remove the thick skin on top of the fat and proceed according to your recipe.
9. Freeze leftovers in household-size portions, laid flat to save space

Tips:

• some cooks use the stock to flavour bean dishes and soups but 67 finds it too salty; the stock is definitely not recommended for those with blood pressure issues
• air tight containers or sealable bags help preserve juiciness
• Almost Sugar-free Baked Beans is a good vehicle for ham hock 

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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.