If you’re looking to elevate your cooking game, look no further than ham hocks. These versatile cured pork products are a game changer in the kitchen, and they should definitely have a permanent place in your freezer. While other cured pork products like slab bacon, pancetta, or guanciale are fantastic additions, ham hocks offer a unique combination of flavors and textures that make them a must-have ingredient.
Key Takeaways
What Exactly is a Ham Hock?
Cut from the bottom half of the pork leg, a ham hock is a chunky 4-inch section of bone surrounded by collagen, connective tissue, and a bit of meat. It’s encased in a thick band of fat and skin that adds incredible flavor and richness to any dish. Ham hocks are typically cured with salt and smoked, giving them a deliciously bacony taste. They are usually sold in pairs, pre-weighed, and readily available in the butcher case. And the best part? They won’t break the bank, usually costing less than $3 per pound.
The Versatility of Ham Hocks
Unlike bacon or pancetta, ham hocks aren’t particularly meaty. However, their flavor and texture make them the perfect addition to long-cooked dishes. Whether you’re making soups, pots of beans, braised greens, or beef and poultry stocks, ham hocks add a depth of flavor that can’t be matched. As they cook in a liquid environment for an extended period, the collagen and fat slowly dissolve, infusing the surrounding ingredients with a rich, smoky, and salty essence. While you may not want to consume the fatty bits, you can easily remove them to reveal the tender morsels of meat clinging to the bone. Shred or dice the meat and incorporate it back into your dish for an extra burst of flavor.
Ham Hocks for Vegetarians?
If you’re a vegetarian but still want to achieve that ham hock flavor in your soups or stews, fear not. Simply omit the ham hock and compensate for the missing renderings by adding a few tablespoons of extra-virgin olive oil to your simmering dish. Don’t forget to adjust the seasoning as well, as you’ll be missing out on the natural saltiness of the hock. The collagen in the ham hock melts, adding body to the soup, so without it, you may want to simmer the dish a little longer until the liquid thickens slightly.
A Stockpile of Flavor
Most recipes only require one ham hock, but they are typically sold in pairs. Don’t worry, though, because this means you’ll always have an extra one on hand. Pop it into the freezer for those lazy soup-and-stew Sundays, and you’ll be ready to impress with the ultimate humble brag.
For more cooking inspiration and to learn more about the magic of ham hocks, visit Rowdy Hog Smokin BBQ. Embrace the power of this secret ingredient and elevate your culinary creations to new heights.
