Ham Hock - suggestions wanted

[MossyMO]

My wife was digging through our freezers and stumbled on 4 ham hocks and set them on the deck saying they were garbage, immediately my thoughts went to coyote bait but then decided search Smoked-Meat to see if others had tried them before. I see a few have, but having never had them before I thought I would ask for suggestions on what we should try with them?

One of the ham hocks is freezer burnt, or at least has ice crystals on the outside of it, is it bad then? All 4 were wrapped in freezer paper but one package had torn open. Ham hocks are completely new to us and have no experience with them, a little guidance would be appreciated... or do I just bait the coyotes with them?

[Squirrel]

I keep hamhocks in the freezer at all times. I use them to flavor soups, stews, beans. I start by heating up my chicken stock with the hocks, then add in whatever dried beans, like navy, butter, blackeyed peas, potato soup. Whatever. Just adds awesome flavor to above mentioned items. They have little meat, but a hell of alot of flavor.

[Mark R]

I've used them in black eyed peas as a seasoning and in soup. I don't think the freezer burn would matter as your not going to eat them (toss them after cooking). Or dog bones after cooking. You only want them for flavor.

[Texas-Hunter]

You should be good to go Marty.. Remember them skins should be still on them and that is some tough chit.. Freezer burn has no chance on pigskin...

Time for a bucket of soup.. I bet it will taste better that some Yote you drop.. (Sorry Bill)

[DanMcG]

you could cure, smoke and pickle. old timers use to love them like that.
There's a lot of collagen in them hocks, which makes a great thickener for soups, stews and gravies, It also gives head cheese its jelly.

[erain]

You could do like DanMcg says, my favorite though, an old family tradition is just baked and served with potato dumplings. the lard which is rendered from the hocks is used to caramelize onions which are then served over the dumplings. an old polish family dish which has been passed down. certainly not the most healthy i am sure but dang good. will have to do that this winter and post it up..

on edit, you have to cook them hocks into submission, but once done the meat you are able to recover from them is some of the most tasty you ever had...

[erain]

and bein i just had some kraut i thot a this... how about some hocks and kraut...

[blues_n_cues]

pinto beans or a white navy bean soup. i use them all the time. wrap them in spice cloth & simmer until they are falling apart & separate the meat from bone & add back into the beans- or do it the hard way & try to sift the small knuckle bones out/warn your guests.

down south - lay in the sun for a day until a stinky gellatinous mass drools out & mix w/ rotten chix drumstix,& raw shake-n-bake to use for catfish/alligator gar bait.

[Critterhunter]

I keep hamhocks in the freezer at all times. I use them to flavor soups, stews, beans. I start by heating up my chicken stock with the hocks, then add in whatever dried beans, like navy, butter, blackeyed peas, potato soup. Whatever. Just adds awesome flavor to above mentioned items. They have little meat, but a hell of alot of flavor.

What She said

[blues_n_cues]

I keep hamhocks in the freezer at all times. I use them to flavor soups, stews, beans. I start by heating up my chicken stock with the hocks, then add in whatever dried beans, like navy, butter, blackeyed peas, potato soup. Whatever. Just adds awesome flavor to above mentioned items. They have little meat, but a hell of alot of flavor.

i know ya know the 15 bean thing w/ the ham flavour packet but certain southern stores sell this blackeyed pea thing w/ a cajun flavouring that rocks- i'll have to get he name of the brand.



i do the world's best freakin' beans- of all kinds. no trophies but oever 2000 testers & 100 world champoin butt trumpet blowers can't be wrong....................even the fartlavistan team loves my beans....

[Whisky Fish]

One important distinction is whether or not they are cured and smoked. Most likely they are, but some stores sell them raw or untreated. And yeah, as everyone has said, the smoked hocks add a ton of flavor and body to any number of dishes. Easiest thing to do is beans or blackeyed peas. Probably your best option for breaking into the ham hock thing.

[bb53chevpro]

My father always cured them with salt. They later be used in a mega pan of Hungarian Cabbage rolls (100 rolls or so) or boil the salt back out of them until the meat was soft again, and use them in a Pork and sauerkraut dish.

It's a long time since I had that....

[SmokinLee]

Ahh someone else makes potato dumplings. I have a few recipes and forgot which one I use that always turns out good. The last time I made em they were just so so. But I used to make a batch from scratch start to finish in a half hour. Sorry Moss I have only done the soup with them. Yours are smoked already right?

You could do like DanMcg says, my favorite though, an old family tradition is just baked and served with potato dumplings. the lard which is rendered from the hocks is used to caramelize onions which are then served over the dumplings. an old polish family dish which has been passed down. certainly not the most healthy i am sure but dang good. will have to do that this winter and post it up..

on edit, you have to cook them hocks into submission, but once done the meat you are able to recover from them is some of the most tasty you ever had...

[Mark R]

I use them in soups and stuff for stock.
Down here the stone crabbers like them raw for bait. They hold together tough and the pinfish can't strip them.