How To Cook Smoked Ham Hocks And Collard Greens?

To begin, place the smoked ham hocks in a slow cooker with 8 cups of water.

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 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.

What’s the best way to prepare collard greens with ham 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 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.

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.

Is it necessary to wash smoked ham hocks?

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.

How long should a ham hock be cooked?

Collect the necessary components. Cover ham hocks with water in a large Dutch oven or stockpot. Cover and cook for 2 hours with the bay leaves, garlic, salt, and pepper.

When cooking collards, do you cover them?

  • Make your broth using the smoked meat of your choosing. To make tender, delicious collards, start with a good broth. Cleaning and preparing the collards can be done while the broth is boiling.
  • Thoroughly wash your collard greens.
  • Remove the collard green leaf’s stalk that runs along the center. This section is rough, bitter, and unappealing. Stripping isn’t necessary for the tiny, fragile immature leaves. Cut your leaves into strips after that. (as seen above)
  • Add the collards in large batches once the soup is ready. You won’t be able to put all of them in at the same time. Cook for about 2 minutes after adding a large batch, covering them. Remove the lid and toss in the collards. This will free up space for you to put another large sum. Continue in this manner until the pot is completely filled. 3 pounds of collard greens may seem like a lot, but they’ll be boiled down to half the size of your pot after they’re done. Cook them covered for an hour over low heat, stirring occasionally, once they’re all in.
  • After an hour, give them a taste test to check whether they’re done. Cook for another 15 minutes if they aren’t completely soft and delicious. It normally takes an hour. The collards will soak up the majority of the liquid. Any leftovers are tastypot likker, which is great for dipping cornbread in!
  • The meat on the smoked ham hocks is delicious.
  • You can re-incorporate the ham flesh into the collards. Remove the skin and fat in order to do so. The meat should then be diced and mixed in with the collards. This is an optional step.

What kind of meat complements 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