Ham hock - roast or boil

[Roger Burton]

Hi chaps I normally gently boil a hock that way you get stock and jelly but I thought I might slow roast it this time for a change ... anyone an opinion please ?

 

[Mountain Cat]

I usually do boil/simmer my ham hocks (smoked and with the collards, US Southern style).

But I have made osso buco with un-smoked ham hocks instead of the traditional veal shank. More of a braise than a roast.

At a German restaurant, I've eaten slow roasted ham hocks but I've never made that at home - it was delicious, however! So it is do-able, low and slow.

 

[Roger Burton]

Thanks MC - I ended up putting it in my slow cooker for 8 hrs with the normal (carrots onions celery etc) and it is perfect, very tender and I have the stock for - whatever !

 

[ElizabethB]

Last Wednesday I had braised fresh pork shank at one of my favorite restaurants. Wonderful! I have braised pork shank in the past - poor man's osso bucco. I usually use ham hocks to season beans or greens. They do add an amazing amount of flavor and the animal fat needed to make beans creamy.

I ended up putting it in my slow cooker for 8 hrs with the normal (carrots onions celery etc) and it is perfect, very tender and I have the stock for - whatever !

I will have to try that.

 

[CraigC]

Smoked ham hocks are used in our version of Red Beans and Rice.