The Ultimate Guide to Cooking a Smoked Ham Hock

Added by kocky, April 5, 2024
lunch →
Global cuisine

Enjoy a classic comfort dish with our smoked ham hock recipe, featuring tender meat and rich flavors, all cooked to perfection.

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Recipe:

Ingrediens

• 2 smoked ham hocks (about 2-3 pounds)
• 1 large onion, finely chopped
• 2 carrots, diced
• 2 stalks of celery, diced
• 4 cloves garlic, minced
• 1 teaspoon thyme
• 1 bay leaf
• 4 cups chicken broth
• 2 cups water
• Salt and pepper, to taste
• Fresh parsley, for garnish

Directions

1. Preparation: Start by gathering all your ingredients. This ensures a smooth cooking process.
2. Vegetable Prep: Chop the onion, carrots, celery, and mince the garlic. These will add depth and flavor to the dish.
3. Combining Ingredients: In a large Dutch oven or stockpot, layer the ham hocks with the chopped vegetables, thyme, and bay leaf. Pour in the chicken broth and water until the ham hocks are fully submerged.
4. Cooking the Hocks: Bring the pot to a boil, then reduce the heat to a simmer. Cover and cook for about 3-4 hours, or until the meat is tender and falls off the bone.
5. Final Touches: Once cooked, remove the ham hocks from the broth. Shred the meat, discarding any fat or bone. Return the shredded meat to the pot and heat through.
6. Serving Suggestions: Ladle the soup into bowls, garnish with fresh parsley, and serve hot. Perfect with crusty bread or as part of a hearty meal.

Nutrition Facts

Tips and Tricks

1. For a richer broth, simmer with the lid slightly ajar to reduce and concentrate the flavors.
2. Adding a splash of apple cider vinegar to the broth will enhance the meat's tenderness.

Historical & Cultural Overview

Smoked ham hock holds a cherished place in many culinary traditions around the world, especially in Southern United States cuisine, German, and Eastern European dishes. Historically, smoking and curing were vital for preserving meat. Smoked ham hocks, being a less expensive cut, were widely used by working-class families to add depth and flavor to soups, stews, and beans, making this humble ingredient a staple of comfort food.

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