How to cook a ham hock?

Understanding Your Ham Hock

Okay, let's dive into this. It's Avery here, and today we're talking ham hocks. So, what exactly is a ham hock? I can see some of you scratching your heads already, so let me explain. A ham hock, also known as a pork hock, is a cut of meat from the pig's ankle. It's usually quite bulky because it contains the animal's knuckle. Don't let that put you off, though. When properly cooked, a ham hock can provide a ton of unique flavors. Think about your favorite hearty bean soup, it probably used a ham hock for that unforgettable taste.

Traditionally, ham hocks are used to flavor dishes like soups and stews. In certain cultures, it's even the main event! For example, in Germany, it's served as Eisbein, fully cooked and served with pickled vegetables. Interesting, right? As you can see, understanding your ham hock is the first step to great cooking.

Preparing Your Ham Hock

Alright, now that we've got the basics covered, it's time for the fun part — preparing your ham hock. But hey, you can't just take a knife to it and expect it to turn out alright. There's a process, and it involves some critical elements like time, seasoning, and patience — especially patience! As I like to tell my close friends when they join me for one of my cooking adventures, "Patience is a cook's best friend."

Start by washing your ham hock thoroughly. Then, let it soak in a brine solution. Your brine can be a simple mixture of salt and water or you can make it more flavorful with herbs and spices, similar to how marinades work. I recommend adding about two tablespoons of salt per quart of water for a basic solution. Depending on the weight and size of your ham hock, you may leave it to soak for a few hours or overnight — trust me, this step plays an integral part in tenderizing and flavoring your ham hock before cooking.

Cooking Methods: Boiling

We're now moving on to the big leagues: the cooking process. The first method we're going to cover is boiling. Now, if you've made a soup or stew before, this should be a piece of cake for you. There was a time when I tried to change a tire in the middle of a snowstorm, long story short, I ended up with a flat spare. Boiling a ham hock was easier than that, trust me!

Bring a large pot of water to the boil, then lower your ham hock into the pot. Lower the heat and let it simmer. Depending on the size of your ham hock, boiling may take anywhere between two to three hours. Yes, it's a long wait, but like I said earlier, patience is a cook's best friend! Also, it's worth noting that the longer you cook the ham hock, the better the flavor gets.

Cooking Methods: Roasting

Another method to cook your ham hock is roasting. Roasting is a slow cooking process that uses dry heat from the oven. It encapsulates the meat's flavors, creating a tender and juicy end product. Now, if you haven't roasted meat before, don't worry. I remember the first time I roasted a ham hock; it felt like studying for a test with no study guide. But believe me, it's easier than you think.

You'll start by preheating your oven to 325 degrees Fahrenheit. Next, you'll place your ham hock in a roasting pan and season it with your preferred spices and herbs. I usually opt for a mix of thyme, rosemary, and ground black pepper. The hock should take about two to three hours to roast, accounting for about 18-20 minutes per pound. Just make sure to check the internal temperature with a meat thermometer. It should read 170 degrees Fahrenheit. And voila! Your ham hock is ready to serve.

Flavor Combinations and Side Dishes

Now, cooking your ham hock is fun and all, but figuring out what to serve it with could be quite the challenge. There are so many options! Personally, I enjoy exploring different flavor combinations like serving my hock with sharp,-yet-sweet, cider sauce, or a spicy, tangy mustard. Remember, the key to great flavors lies in trial and error.

As for side dishes, ham hock goes really well with traditional comfort food. Imagine mashed potatoes topped with gravy, made from the ham hock's juices — yes, you guessed it, I'm a sucker for anything potato. Or an aromatic, well-seasoned serving of braised cabbage or broiled Brussels sprouts. They offer that crunchy freshness that pairs perfectly with the rich, hearty flavor of the ham hock.

Storing and Leftovers

Finally, let's talk about storing and leftovers. If you've cooked your ham hock and still have some leftover, it's essential to store it properly to preserve its quality. Always allow it to cool before refrigerating, as a warm hock could increase the temperature of the fridge, thereby affecting other stored items. Once it's cool, wrap it in aluminum foil or store in an airtight container and put it in the refrigerator. Drink a brew or relax; the war is over!

Your cooked ham hock can last for around four days in the refrigerator. Now, here's the fun part about leftovers – they're like the gift that keeps on giving. You can shred your leftover ham hock and use it in sandwiches or salads, or perhaps in a warm, hearty pot of split pea soup, or how about a breakfast hash with sunny-side-up eggs on top? Leftovers offer a world of flavorful possibilities.