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Message
Different "smoked ham hock" than I'm used to: what to do?
Posted on 2/1/20 at 6:07 pm
Posted on 2/1/20 at 6:07 pm
Baton Rouge ex-pat here in Birmingham. Love the town, regret the lack of some basic BTR food supplies.
Such as: the smoked ham hock like I am used to finding at Bet-R to toss in my red beans.
The local Pig(gly-Wiggly) offers a pack of "smoked ham hocks" as imaged below, however I see no bone. This looks like it may have been sliced farther up the leg.
Thus my question: do I pre-cook it (and how) before tossing it into my red bean pot?
TIA, and Red Beans and Ricely Yours.
Such as: the smoked ham hock like I am used to finding at Bet-R to toss in my red beans.
The local Pig(gly-Wiggly) offers a pack of "smoked ham hocks" as imaged below, however I see no bone. This looks like it may have been sliced farther up the leg.
Thus my question: do I pre-cook it (and how) before tossing it into my red bean pot?
TIA, and Red Beans and Ricely Yours.
8
Posted on 2/1/20 at 6:20 pm to DoctorTechnical
I don't think it's too technical, Dr.
Throw in in the pot with the beans at the beginning of the cook.
Throw in in the pot with the beans at the beginning of the cook.
Posted on 2/1/20 at 6:59 pm to DoctorTechnical
If it required cooking wouldn’t it cook as your beans cooked in the pot? Why do you think it needs to be precooked?
Posted on 2/1/20 at 7:04 pm to DoctorTechnical
Maybe I’m an idiot but wouldn’t cured and smoked=cooked?
I agree with others toss em in da pot
I agree with others toss em in da pot
Posted on 2/1/20 at 7:04 pm to TorNation
Just askin'; I dunno. Life is different here in Aller-Bammer.
Posted on 2/2/20 at 5:12 am to DoctorTechnical
That is different. I can’t make sense of it based on the pictures. They may have just sliced some of the ham, who knows? No need to precook it, it’s already cooked.
Posted on 2/2/20 at 7:19 am to DoctorTechnical
Looks more like it came off the "Shank" portion of the ham. You can just cut that up in whatever size chunks you like and put it directly in the pot.
Rouses in N.O. has shank portions of hams on sale right now for $.99 a lb. and I'll buy one of them, trim off some of the heavy fat and cut out the bone and cut the meat in 1 inch chunks to use in beans and some soups.
Rouses in N.O. has shank portions of hams on sale right now for $.99 a lb. and I'll buy one of them, trim off some of the heavy fat and cut out the bone and cut the meat in 1 inch chunks to use in beans and some soups.
Posted on 2/2/20 at 9:09 am to DoctorTechnical
quote:
Just askin'; I dunno. Life is different here in Aller-Bammer.
Teach me some of your Cajun ways and I’ll show you Alabama redneck.
Posted on 2/2/20 at 9:40 am to DoctorTechnical
Can you get good quality boudin there? Live crawfish by the sack?
Posted on 2/2/20 at 9:42 am to DoctorTechnical
Throw them in at the start
Posted on 2/2/20 at 10:37 am to DoctorTechnical
quote:
The local Pig(gly-Wiggly) offers a pack of "smoked ham hocks" as imaged below, however I see no bone.
Is that not bone on the far left? Looks like they sectioned through the bone.
Posted on 2/2/20 at 10:44 am to Parallax
Once I opened the pack, those are indeed bone sections. Trimmed the fat/skin, tossed them in the pot, cooked with the beans, and got some nice chunks of ham to chop up and mix back in.
Thanks to all for your help. If you need an Audio-Over-IP 10,000+ node radio studio built, I'm your guy. As for cooking knowledge: not so much, which is why I came here for advice and abuse.
Thanks to all for your help. If you need an Audio-Over-IP 10,000+ node radio studio built, I'm your guy. As for cooking knowledge: not so much, which is why I came here for advice and abuse.
This post was edited on 2/2/20 at 11:42 am
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