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What to do With Beautiful Fresh Ham Hock?

t
TerriL Jul 29, 2007 01:28 PM

I got a fresh (unsmoked), organic ham hock at today's farmers' market. Any ideas for a great recipe to use it in? Perhaps with white beans? TIA

  1. w
    weezycom Nov 14, 2009 12:01 PM

    I haven't done it (too much meat for one person), but growing up, Mom always corned the fresh shank and then roasted.

    I may have to corn a couple of fat pork chops soon. I miss that flavor.

    1. EM23 Nov 14, 2009 07:52 AM

      I just bought two fresh ham hocks to make a pea soup. How long should they simmer in the soup to be fully cooked?
      TIA

      1. kchurchill5 Jan 20, 2009 04:52 PM

        I like to add my slow braised with onions celery potatoes and some sage sausage and let every cook until falling apart. Add sauerkraut seasoning and just braise slowly. One of those comfort foods.

        I also agree with the guy with the white beans, I have also made that and very tasty.

        Have fun

        1. j
          Jimbosox04 Jul 29, 2007 05:31 PM

          If it is big enough you need to try a German Dish called Shweinhaxen, It is first slow boiled in chicken broth for about 45 minutes then taken out of the broth to cool, when it is cooled they cook it on a roittiserie until the skin on the outside of the shank is browned and crispy, it is important that you boil it first so that it will no dry out when placed on the rottiserie. Check out the site for the restaurant in Munich that makes mostly only this specialty dish www.haxenbauer.com it is usually served with potato dumplings and or sauerkraut MMMmmmm good

          The picture attached is of one from Oktoberfest !!!!

           
          1. t
            torty Jul 29, 2007 04:39 PM

            I indulged in a big fat beautiful one a while ago. First I crock pot cooked it with some really good dried white beans. When the beans were done I removed it and cooked a mix of hearty greens in the brothy beany mix on the stove. That was its own bunch of meals with cornbread for future days.The hock really adds a lovely rich gelatinous mouthfeel to the broth. After cooling the now tender hock overnight, I brought it to room temp, scored it, rubbed in salt, pepper and minced garlic, and cooked it on the BBQ grill covered off to the side until the skin was crackly and crunchy. The contrast of the crispy skin and the tender gelatinous porky meaty was SO good. Oh- with the pork I had steamed Chinese flower scallion rolls. Tore off pieces of bun and made bite size "sandwiches" of meat and skin and coleslaw with an Asian dressing.

            2 Replies
            1. re: torty
              chef chicklet Jul 29, 2007 04:58 PM

              OMG that sounds delicious. What a creative way to use a humble hock.
              Thanks for the tips. I would of just plunked it into a pot of beans or soup.

              1. re: torty
                l
                linnq Jan 20, 2009 12:53 PM

                Wow Torty! I haven't had this since I was a child. Thanks so much for your recipe. I'm going to try it tonight.

              2. m
                MakingSense Jul 29, 2007 02:35 PM

                What you bought is a pork shank or a portion of one. You'll get a different flavor than you might be expecting if you use it to cook a pot of beans, collards or other similar dish that you might normally cook with a smoked hock. The smoked hock is used as an inexpensive way to get a smoky flavor and some bits of meat into a down-home dish. With the unsmoked hock, you'll get plain pork flavor alone that you could get from any other cut of pork.

                There was a recent thread on CH about pork shanks being used to make "pig wings," enormous versions of BBQ chicken wings. http://www.chowhound.com/topics/414002

                4 Replies
                1. re: MakingSense
                  Candy Jul 30, 2007 08:49 AM

                  I was going to say the same thing. I have used the recipe from Keller's Bouchon cookbook for pork trotters with sauce gribiche. It is an inexpensive bit of charcuterie but so labor intensive I am not going to offer to paraphrase. Is it worth the time and effort? Oh my yes. If you get hold of the book maybe from a library or a friend if you don't have it. Plan on 2 days prep. I might make it again next week. It is a recipe you kind of have to work up to.

                  http://s3.photobucket.com/albums/y75/...

                  1. re: Candy
                    c
                    Chowmeister Jan 7, 2013 12:55 PM

                    Just found fresh hocks at the local market; came home and found your comment and went back to buy 5 pounds, plus a leek,onion, shallots, etc. Have the book. I am SO excited to make this recipe. Thanks.

                    1. re: Candy
                      c oliver Apr 28, 2013 05:18 PM

                      That looks incredible! I was just browsing through a Beard cookbook, The New James Beard, and saw his recipe for the sauce. Recommended for seafood but I was wondering what else. Our favorite restaurant regularly does things with trotters. I'll have to check it out. Thanks for sharing.
                      Oops! Just noticed that your comment is six years old!

                      1. re: Candy
                        c oliver Apr 28, 2013 05:22 PM

                        Would this be similar to Keller's?

                        http://www.seriouseats.com/recipes/20...

                    2. c
                      Clarkafella Jul 29, 2007 01:47 PM

                      Collard greens- then after you eat the collards, cook some beans (just about any kind) in the leftover juice (the pot liqour). Can't hardly beat that!

                      1. b
                        bear Jul 29, 2007 01:32 PM

                        Its great in pea soup.

                        1 Reply
                        1. re: bear
                          Phoo_d Jan 20, 2009 01:07 PM

                          I'm making this tonight! I have to say I giggled when I pulled out the bone to put in the pot - it just looks so much like a caveman bone that I feel quite silly putting it in soup.

                          Phoo-D
                          http://www.phoo-d.com

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