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Dec 1, 2011 07:46 PM

ham hock and bean soup

What do you do to keep ham hock and bean soup soup from being greasy. I cook the ham and leave it in the fridge overnight. The next day when I look in the pot and see the congealed fat I get so turned off I just throw it out.

I guess I could pick out the meat but there really isn't much meat in ham hocks.

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  1. Just skim the fat off the top and throw it away.

    2 Replies
    1. re: Euonymous

      As stated in my post, I put it in the fridge overnight, in the morning I see that the whole pot is congealed fat and throw it aways

      1. re: sylvan

        the whole pot isn't congealed fat. you are throwing out the gelatinized broth.

        skim just the fat…the very top layer.

        or next time, use a hambone and not a hock.

        least fatty and least flavorful, using ham pieces cut from a ham.

    2. If you don't want to skim it off after it is soup, make a stock with the ham hocks and refrigerate that then skim it and make your beans.

      5 Replies
      1. re: Hank Hanover

        You could cook the hocks in just chicken stock cool hocks shred them. Put stock in fridge overnight. then pull off the fat cook beans then add hock meat back.

        1. re: Hank Hanover

          Hank, thanks, I'll try it that way

          1. re: sylvan

            If you do it that way and you want more ham, you can just add some cubed ham. If you are going to use don's idea, I think I would recommend half stock half water.

            Make sure you make some cornbread with them beans. Even the jiffy cornbread mix isn't bad. A whole lot better than none at all.

            1. re: Hank Hanover

              And chop some raw onion and spoon up the chow chow!

        2. As the others have said, spoon or scrape the fat off the stock, which should be easy once refrigerated. It isn't clear from your post whether you have refrigerated the stock to make soup the next day, or are refrigerating the soup, but either way the grease floats to the top and can be easily removed with a spoon once cold.

          If you are really turned off by the grease, consider making the ham stock first. Once you've simmered the stock be sure to remove the ham hock from the broth to pick out any meat chunks you want to save - depending on the size of the hock there may not be much meat. It is much easier to skim the fat if there are no other ingredients in the stock. Then finish the soup on day two with the defatted stock.

          While I understand that some folks are repulsed by fats, I relish the added flavor it gives in the soup.

          5 Replies
          1. re: janniecooks

            After making the stock, she could cubed ham in the soup if there isn't enough ham.

            1. re: janniecooks

              I cook the ham hocks and put it in the refriderator. The next day the Whole pot is congealed fat with the meat. I guess I could pull off the fat and throw out the rest of the pot of congealed fat and then add water to the meat and add the beans.

              1. re: sylvan

                Remove the ham hocks before refrigerating. the whole pot is NOT congealed fat, the fat has risen to the top and comprises a layer of that that may be at most 1/8 of an inch thick, in my experience. Removing the hocks and refrigerating the stock separately makes it extremely easy to just scrape off the fat later with a spoon, if you must. The rest of the pot contains all the goodness of the stock, and the gelatinous quality that you call congealed fat is not fat but is due to the collagen contained in the meat and bones that you have released and broken down through cooking. It is not fat and will melt back into a broth with great body once heated.

                1. re: janniecooks

                  you've straightened me out. I was incorrectly thinking that all the refriderated pot was fat and as you point out, the gelatinous mass is NOT fat. Thanks for clearing that up for me. I will always thank you.

            2. Since you don't enjoy the results from a ham hock, you might prefer making your soup with smoked turkey parts that many stores offer. Less fat but some good, smokey flavor.

              1. I agree with the refrigeration and skimming method. Better yet, just go down to Joey K's in NOLA on Wednesday and order their Lima Beans and Ham Hocks special with cornbread. It's pure heaven!

                1 Reply
                1. re: SonyBob

                  I'll have to run down there. It's only an 8 hour drive!. Although I haven't been there since Mayor Nagin made his "chocolate city" comments. I didn't figure they wanted any of my vanilla money.