To begin, place the smoked ham hocks in a slow cooker with 8 cups of water.
What’s the best way to prepare collard greens with pig hocks?
- Heat the vegetable oil in a heavy-bottomed pot. Sear the ham hocks on all sides after adding them to the pan. Meanwhile, separate the leaves from the spine of the collards. Cut the greens into long strips and then into squares by piling them on top of each other. Remove from the equation.
- Add the onions and garlic to the pot when the ham hocks are lightly browned; stir and sweat until the onions are transparent and soft, about 2 minutes. Half of the greens and a cup of stock should wilt the greens. Stir in a pinch of salt (which will aid in the wilting process) and season to taste. Then, cover and steam for 2 minutes with the remaining greens and another cup of stock. 12 cups more stock, just enough to cover the greens and ham hocks Season with salt and pepper, then reduce to a low heat and cover. 11 1/2 hours to cook
- Remove the ham hocks with tongs after 111/2 hours to cool (they’ll be falling off the bone). Toss the greens with another 1/2 cup of stock, the cane vinegar, and the cane syrup. Stir in the remaining ingredients, taste, and adjust seasoning as needed. Pull the meat from the ham hocks after they’ve cooled, cut it finely, and toss it back into the greens. Serve in a bowl with ham hock chunks and lots of “potlikker.”
What’s the best way to prepare smoked ham hock greens?
Bring the ham hocks, onions, garlic, and chicken stock to a simmer in a large saucepan or Dutch oven. Cover and cook over a low heat for 2 to 3 hours, or until the hocks are extremely soft. Remove the ham hocks from the liquid, place them on a chopping board, and separate the meaty and fatty sections from the bones. Bones should be discarded.
How do you create smoked ham collard greens?
To begin, place the smoked ham hocks in a slow cooker with 8 cups of water. Set the slow cooker to high for 3 hours, or until the meat is soft. Then, in a big pot, combine the ham hocks and the liquid. Start adding the collard greens to the pot over medium high heat.
What’s the best way to cook collard greens with a ham bone?
In a large pot, combine the broth, beef concentration, and ham bone (or ham hock). Over high heat, bring to a boil. Reduce heat to maintain a simmer and add the onion and collard greens to the pot. Cover and simmer, stirring occasionally, for 1 hour, or until the collards are very soft.
How long do smoked ham hocks take to cook?
In an oven-safe skillet, heat the olive oil. Cook the ham hocks in a skillet until they are brown and crispy. Turn off the heat and cover with a lid after adding the veggie broth. Cook for 2 to 3 hours in the oven, or until the beef is fork-tender.
Is the smoked ham hock ready to eat?
Depending on how they’re made, ham hocks can be fully cooked or uncooked. On the packaging of cooked hocks, it usually says “completely cooked” or “double-smoked.” Keep the hock refrigerated for two weeks or until its “use-by” date, whichever comes first, if it is still vacuum-sealed in its original packing.
What’s the best way to clean a smoked ham hock?
Remove the smoked ham hocks from the packaging and soak them in warm water to clean them. Place the ham hocks in the slow cooker with one tablespoon of salt and enough water to cover them. Set the timer for eight hours on high (this can totally be done overnight). If necessary, season with extra salt to taste. Allow it cool entirely to solidify the cooking liquid, then store in liquid-filled plastic containers until ready to use. When the liquid has congealed, an opaque layer of fat will form on top; skim the fat off the top and discard.
What’s the best way to prepare collard greens with ham hocks and bacon?
To make the seasoning, combine the paprika, salt, onion powder, black pepper, cayenne, garlic powder, mustard, and thyme in a small bowl. To combine the ingredients, stir them together. Remove from the equation.
Remove the stems and ribs from the collard greens before cooking. Make a cigar out of the leaves by stacking them and rolling them up. Using a sharp knife, cut into 1-inch strips. Shake off excess water after washing in cool water.
In a large stockpot, heat the olive oil over medium-low heat. Saut the bacon, onions, and garlic for 10 to 12 minutes, or until the onions have softened and are just beginning to brown. 1 tablespoon of the seasoning combination should be stirred in thoroughly. Combine the chicken stock, vinegar, and 2 cups water in a mixing bowl. Stir in the collard greens and ham hock, then cover and set aside. Bring to a boil, then lower to a low heat. Cook, stirring every 20 minutes, for about 2 hours, or until the collards are soft.
Remove the ham hock from the bone and pull out all of the meat. Return to the pot after chopping into smaller pieces. To blend, stir everything together. Remove the collard and pork mixture from the pot and place it on a serving platter, shaking off any extra cooking liquid.
What kind of meat goes well with collard greens?
Pork, chicken, beef, and lamb are the best meats to pair with collard greens.
- Pork. Collard greens go well with meat, particularly pork loin.
- Chicken. Another meat that works nicely with collard greens is chicken.
- Beef. Another meat that pairs well with collard greens is beef.
- Alternatives to Meat
What is the best way to prepare a ham hock?
Although ham hocks aren’t typically served as a main course, the quantity of flavor they can impart to other recipes is incredible. When you add ham hocks to a pot of soup or a pan of braised greens, the whole dish is transformed into a savory delight. The melting collagen from a ham hock gives a rich and smooth texture to your dish.
Ham hocks are your new best buddy if you’re seeking for a real sweet and smokey flavor that no barbecue sauce or liquid smoke can match. You may liven up a number of liquid-based meals with ham hocks as your secret ingredient to amaze dinner guests or simply enjoy a pleasant evening for one.
There are no restrictions on the kind of recipes you may use ham hocks in, however these are the three main categories of foods that go well with:
Soups, Stews, Stocks and Chowder Recipes
When adding ham hock to a soup, stew, stock, or chowder recipe, it’s normally cooked for a few hours in a large pot with additional spices and seasonings until the meat is soft. After the ham hocks have completed simmering, drain the remaining liquid and use it as the basic broth for the dish. The ham hock meat can be cut and returned to the dish later, or perhaps used in a different dish entirely.
Black bean, split pea, potato, and ham soup are all classic ham hock soup recipes. Other popular ham hock meals include white bean stew and hambone corn chowder. In addition, while preparing chicken or beef stock, ham hocks can be added to give the stock a velvety texture and flavor.
Most ham hock soups and other similar recipes may be made in the slow cooker, making them ideal for a hectic weekday. Simply combine all ingredients in a slow cooker and cook until you and your family are ready to dine. Use a pre-made bean soup mix to prepare a delectable ham hock and bean soup for a mind-blowing, easy midweek dinner.
Vegetable Side Dish Recipes
While vegetables aren’t always the most popular side dish, incorporating some delectable ham hock into the recipe is a definite method to convince kids to eat their greens. Ham hocks are most commonly used in recipes for bitter greens like kale, turnips, and mustard because their salty smokiness can help counteract the bite of most green vegetables and create a more well-rounded dish.
Remember that ham hocks take a lot longer to cook than veggies, so you’ll have to cook them separately. To absorb the rich flavors, start by cooking the ham hock first, then adding the finished ham hock to the vegetables as they simmer. You can add a cured or smoked ham hock to the vegetables at the beginning of the cooking process.
Beyond bitter greens, ham hocks can improve the flavor of a variety of vegetables. To amp up the flavor of Brussels sprouts, asparagus, cabbage, spinach, or onions, saut them with ham hocks.
One of the reasons ham hocks are so popular in soul food is because they go well with black-eyed peas, white, red, kidney, pinto, and Northern beans. You may give your side dish a powerful, rich flavor character by adding some ham hocks to the pot before you start cooking the beans.
After you’ve placed the ham hock in the pot, all you have to do now is let it simmer with the seasonings and beans for long enough for everything to cook through and the flavors to mingle. You can chop off any ham hock flesh you want to add to the meal after it’s completed cooking before discarding the remainder.
Ham hocks can be cooked with a variety of legumes, including lentils and chickpeas, in addition to bean recipes. Cooking these dishes in the same water as ham hocks gives them an unrivaled meaty flavor.