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Cooked Ham Hock - What to make?

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I was provided a cooked ham hock. What do I do with this -- do I warm it up and just eat it or can I do something else with it like make a soup or stock? Thanks.

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  1. You can do that....plenty of people here will tell you how. What I would do would be to cook some long-simmering green in water and that ham hock, together with an onion and some tomato. Collards, or mustard greens, sliced finely. Simmer for up to 6 hours, so if you have a crock pot, all the better. Serve it with some fried chicken. Yum.

    2 Replies
    1. re: SSqwerty

      mmm...will the ham hock dry out...it's already cooked?

      1. re: ciaogina

        nope, not if its cooked in with the greens with water. usually you add the ham hock when its cooked (not raw). It's smoked, right?

    2. Red beans and rice! Simmer your hock in water with some celery, garlic, onions and green bell peppers and some herbage for an hour or so. Take the hock out and and a pound of dried red beans and simmer until tender. Cut the meat off the hock and add to the beans with some andouille sausage and serve it all over rice.

      1. Is this a smoked hock, or fresh cooked? How much skin is on it?

        One option is to heat it, and eat the meaty parts, along with as much of the skin and fat that you like. You'll probably have enough left over - bone, skin, etc - to make a stock or flavor base for soup, beens, or greens.
        paulj

        1. How about pea soup? here is the recipe

          4 ounces bacon, diced small
          1 cup small diced onions
          2 tablespoons minced shallots
          1/2 cup carrots diced small
          1/2 cup celery diced small
          1 tablespoon minced garlic
          3 quarts chicken stock
          1 pound spilt peas
          1 ham hock (6 ounces)
          Heavy cream
          Salt and pepper to taste
          1/4 cup cooked split peas
          Fresh black pepper

          In a stock pot, render the bacon until crispy, remove the bacon leaving the fat. Saute the onions, shallots, carrots, celery and garlic, for 2 to 3 minutes. Add the stock, peas and ham hock. Bring to a fast boil, then reduce to a simmer. Cook for 1 hour or until the peas are tender. Remove the ham hock and dice the meat. Set aside. Whisk in small amounts of the heavy cream to prevent from breaking and simmer for 2 minutes. With a hand held blender puree the soup until smooth. Season with salt and pepper. Add the diced ham hocks and garnish with the whole split peas and fresh black pepper.