The Ultimate Guide to a Delicious Hock of Ham Recipe

The humble hock of ham – often overlooked, but brimming with flavor and potential! This often-underestimated cut offers incredible value and a depth of taste that's hard to beat. This guide will walk you through everything you need to know to cook the perfect hock of ham, from selecting the right piece to serving it up as a centerpiece of your meal.

Understanding the Hock of Ham

Before we dive into the recipe, let's clarify what a hock of ham actually is. It's the lower leg portion of the ham, containing a significant amount of bone and connective tissue. This is what gives it its incredibly rich, gelatinous flavor when cooked properly. Don't be intimidated by the bone – it adds to the flavor and makes for incredibly tender, fall-off-the-bone meat.

Choosing Your Hock

Selecting the right hock is crucial for a successful recipe. Look for a hock that's:

• Firm to the touch: Avoid hocks that feel mushy or slimy.
• Evenly colored: A consistent pink color is a good indication of freshness.
• Free of bruises or discoloration: These can be signs of spoilage.

You can usually find hocks at your local butcher or well-stocked supermarket. Ask your butcher for recommendations; they're usually happy to help you choose the perfect piece.

The Ultimate Hock of Ham Recipe

This recipe focuses on slow cooking to extract maximum flavor and tenderness from the hock.

Yields: 6-8 servings Prep time: 15 minutes Cook time: 3-4 hours (or longer, depending on your cooker)

Ingredients:

• 1 (approximately 2-3 lb) smoked hock of ham
• 1 large onion, roughly chopped
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 4 cloves garlic, crushed
• 6 cups of water or chicken broth
• 2 bay leaves
• 1 teaspoon black peppercorns
• 1 teaspoon dried thyme
• Salt to taste (add sparingly, as ham is already salty)

Equipment:

• Large pot or slow cooker
• Colander or sieve

Instructions:

1. Rinse the hock: Rinse the hock under cold water and pat it dry.
2. Sear (optional): For added depth of flavor, you can sear the hock in a hot pan with a little oil before adding it to the pot. This step is optional but recommended.
3. Combine ingredients: In a large pot or slow cooker, combine the chopped onion, carrots, celery, garlic, water (or broth), bay leaves, peppercorns, and thyme. Add the hock.
4. Slow cook: Bring the mixture to a boil on the stovetop, then reduce heat to low and simmer for at least 3 hours, or until the meat is easily pulled away from the bone. If using a slow cooker, cook on low for 6-8 hours.
5. Remove and shred: Once cooked, remove the hock from the pot and let it cool slightly. Once cool enough to handle, shred the meat away from the bone. Discard the bone.
6. Strain the broth: Strain the cooking liquid through a colander or sieve to remove the vegetables and solids. You can use this flavorful broth as a base for soup or gravy.
7. Combine and serve: Add the shredded ham back into some of the strained broth, season with salt to taste (be mindful of existing saltiness), and serve.

Serving Suggestions

The possibilities are endless! Here are a few ideas:

• As a main course: Serve the shredded ham with crusty bread, roasted vegetables, or mashed potatoes.
• In a sandwich: Create delicious ham sandwiches with the shredded meat.
• In a soup: Add the shredded ham to a hearty soup or stew for extra protein and flavor.
• In a casserole: Incorporate the ham into a creamy casserole for a comforting meal.

Tips and Tricks for the Perfect Hock

• Don't overcook: Overcooked ham can become dry. Check for tenderness regularly.
• Use a meat thermometer: For precise cooking, use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
• Save the broth: The cooking liquid is packed with flavor and can be used as a base for soups, stews, or gravies.

This comprehensive guide and recipe will help you unlock the deliciousness of a hock of ham. Enjoy!