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Different things I can do with smoked ham hocks/shanks?
Posted on 2/24/23 at 2:17 pm
Posted on 2/24/23 at 2:17 pm
Have a neighbor that has a family member involved in some meat butchering/production. I have received several already smoked ham hocks and shanks. At least they are labeled differently. Hock looks like more bone and shank more meat.
Anyway. Anyone have some good recipes I could use these in? Trying to avoid the usual things like beans or stews. I do those fairly regularly.
Maybe there are some dishes similar to osso buco? I feel like there may be some Spanish/Mexican options that may be good?
These are already smoked.
Anyway. Anyone have some good recipes I could use these in? Trying to avoid the usual things like beans or stews. I do those fairly regularly.
Maybe there are some dishes similar to osso buco? I feel like there may be some Spanish/Mexican options that may be good?
These are already smoked.
7
Posted on 2/24/23 at 2:29 pm to TackySweater
They add a lot of flavor to greens and the pot liquor.
You could make a stock and use it in a smoked ham and potato soup. Use the meat in it as well.
You could make a stock and use it in a smoked ham and potato soup. Use the meat in it as well.
Posted on 2/24/23 at 3:16 pm to TackySweater
Make stock, get the meat off the shank, use stock and meat to make a ham and egg pie.
Posted on 2/24/23 at 3:57 pm to TackySweater
White beans
Greens
Greens
Posted on 2/24/23 at 9:05 pm to TackySweater
I find that hocks (little meat more skin) and shanks (more meat and less skin) transfer their flavor to the water pretty quickly when boiling to make a stock. So, you have a flavorful stock but tasteless boiled meat.
Try just barely covering with water and then braising just to where the meat is tender (45 min). Set the meat/skin aside, pull meat apart and chop skin.
Make a blond roux with trinity, add sliced cabbage and braising liquid... cook until cabbage is tender and liquid has become a gravy. Add reserved meat/skin, warm and spoon over rice... Smothered cabbage w/ hock meat.
Try just barely covering with water and then braising just to where the meat is tender (45 min). Set the meat/skin aside, pull meat apart and chop skin.
Make a blond roux with trinity, add sliced cabbage and braising liquid... cook until cabbage is tender and liquid has become a gravy. Add reserved meat/skin, warm and spoon over rice... Smothered cabbage w/ hock meat.
Posted on 2/24/23 at 10:35 pm to TackySweater
I would take the meat off (debone them) since it's already cooked, and use seperately..
Basically carnitas and could be used for nachos, pizza, wraps, tacos, etc.
Use the bone for stock.
Basically carnitas and could be used for nachos, pizza, wraps, tacos, etc.
Use the bone for stock.
Posted on 2/24/23 at 10:45 pm to TackySweater
Red beans, with smoked pig tails.
Posted on 2/25/23 at 7:29 am to gizmothepug
quote:
Red beans, with smoked pig tails.
My secret ingredient. You haven't had red beans until you try this.
Posted on 2/25/23 at 9:42 am to Gris Gris
How salty are the ham hocks?
When I make beans I do not add salt since my sausage, pickle meat, and ham seasoning contains my salt. If adding to beans, do I add ham hock and no ham seasoning or just throw in my hock to my standard recipe?
When I make beans I do not add salt since my sausage, pickle meat, and ham seasoning contains my salt. If adding to beans, do I add ham hock and no ham seasoning or just throw in my hock to my standard recipe?
This post was edited on 2/25/23 at 11:27 am
Posted on 2/25/23 at 10:03 am to Tree_Fall
quote:
Smothered cabbage w/ hock meat.
Solid recipe right there.
Posted on 2/25/23 at 10:17 am to NOLATiger71
quote:
When I make beans I do not add salt since my sausage, pickle meat, and ham seasoning contains my salt. If adding to beans, do I add ham hock and no ham seasoning or just throw in my hock?
Just add your hock and taste your water as you go. You can always add more salt and/or ham seasoning.
Posted on 2/25/23 at 11:33 am to TackySweater
Smoked hock stock for Jambalaya (or pastalaya). Use the meat in it as well.
Another option, there's a Filipio dish called Crispy Pata (crispy leg, foot, paw) that traditionally uses fresh pork leg that is first braised, then dried(sped up by using the oven), and finally deep fried. It would be worth it to try out with at least one of the several already smoked ham hocks or shanks your neighbor gave you.
quote:Charro Beans or use the meat for tacos or enchiladas...
I feel like there may be some Spanish/Mexican options that may be good?
Another option, there's a Filipio dish called Crispy Pata (crispy leg, foot, paw) that traditionally uses fresh pork leg that is first braised, then dried(sped up by using the oven), and finally deep fried. It would be worth it to try out with at least one of the several already smoked ham hocks or shanks your neighbor gave you.
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