What To Make With Ham Hocks: Beyond Broth
Ham hocks, often overlooked, are a culinary treasure. This guide explores the diverse and delicious ways to use them, from enriching stews and soups to creating intensely flavored stocks and even succulent braised dishes that will elevate your cooking. In short, ham hocks are an incredibly versatile ingredient.
The Humble Ham Hock: A Background
Ham hocks, essentially the joint connecting a pig’s foot to its leg, are packed with flavor and collagen. Historically, they were a staple in peasant cuisine, valued for their affordability and ability to transform simple dishes into satisfying meals. Today, chefs and home cooks alike appreciate their versatility and the depth of flavor they impart. They’re a testament to nose-to-tail eating, showcasing how every part of an animal can be utilized to create delicious and sustainable food.
The Flavor Profile: Salty, Smoky, and Savory
Ham hocks offer a complex flavor profile that’s both salty and smoky, depending on how they were cured. This intense savoriness is due to the presence of glutamates, naturally occurring compounds that enhance the umami flavor of food. The long cooking time required to break down the tough connective tissues also releases gelatin, adding richness and body to dishes. This translates to a depth of flavor that few other ingredients can match.
Ham Hocks in the Kitchen: Key Uses
The magic of ham hocks lies in their versatility. Here are some of the most popular and effective ways to use them:
- Broth and Stock: The most common and perhaps most rewarding use. Simmering ham hocks creates a rich, smoky broth that can be used as a base for soups, stews, sauces, and even risotto.
- Soups and Stews: Add depth and smoky flavor to soups like bean soup, split pea soup, and collard greens.
- Braised Dishes: Slow-braise ham hocks with vegetables and aromatics for a tender and flavorful dish.
- Seasoning: Use small pieces of cooked ham hock to season other dishes, such as cornbread or casseroles.
The Broth-Making Process: A Step-by-Step Guide
Making ham hock broth is a simple but time-consuming process. The reward is a deeply flavorful stock that can elevate countless dishes.
- Rinse the Ham Hocks: Rinse the ham hocks under cold water to remove any surface impurities.
- Sear (Optional): Searing the ham hocks before simmering enhances their flavor. Brown them on all sides in a large pot or Dutch oven.
- Add Aromatics: Add chopped onions, carrots, celery, garlic, and herbs (bay leaf, thyme, parsley stems) to the pot.
- Cover with Water: Add enough cold water to completely cover the ham hocks and aromatics.
- Simmer Gently: Bring the water to a simmer, then reduce the heat to low and simmer for at least 2-3 hours, or up to 4-6 hours for a richer flavor. Skim off any foam or impurities that rise to the surface.
- Strain the Broth: Strain the broth through a fine-mesh sieve lined with cheesecloth.
- Cool and Store: Cool the broth completely before storing it in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
Common Mistakes and How to Avoid Them
While making ham hock broth is straightforward, there are a few common mistakes to avoid.
| Mistake | Solution |
|---|---|
| Over-salting the broth | Avoid adding salt until the very end, as the ham hocks will release salt. |
| Boiling the broth | Boiling can make the broth cloudy. Simmer gently. |
| Not skimming the impurities | Skim off any foam or impurities that rise to the surface during simmering. |
| Insufficient simmering time | Allow ample time for the ham hocks to release their flavor and collagen. |
Beyond the Basics: Advanced Techniques
For those looking to take their ham hock cookery to the next level, consider these advanced techniques:
- Smoked Ham Hocks: Using smoked ham hocks adds another layer of flavor complexity.
- Pressure Cooker/Instant Pot: Shorten the simmering time significantly by using a pressure cooker or Instant Pot.
- De-fatting: After cooling, remove the solidified fat from the top of the broth for a leaner result. This fat, however, can be saved and used for cooking.
Regional Variations
Ham hocks feature prominently in many regional cuisines. In Southern cuisine, they are essential for flavoring collard greens, black-eyed peas, and other staples. In German cuisine, they are often braised and served with sauerkraut. Each region brings its own unique twist to ham hock cookery, showcasing its versatility and cultural significance.
Frequently Asked Questions (FAQs)
1. Are ham hocks healthy?
Ham hocks are a good source of collagen and protein, but they are also high in fat and sodium. Moderation is key. They should be considered a flavor enhancer rather than a primary source of nutrition.
2. Where can I buy ham hocks?
You can find ham hocks at most supermarkets, butcher shops, and some farmers’ markets. Look for meaty ham hocks that are pink in color and have a fresh smell.
3. How do I store ham hocks?
Store raw ham hocks in the refrigerator for up to 3 days or in the freezer for up to 3 months. Cooked ham hocks can be stored in the refrigerator for up to 4 days.
4. Can I reuse ham hocks after making broth?
Yes, you can reuse ham hocks after making broth. The meat will be tender and can be shredded and added to soups, stews, or other dishes.
5. How long should I simmer ham hocks?
Simmer ham hocks for at least 2-3 hours, or up to 4-6 hours for a richer flavor. The longer you simmer them, the more flavorful the broth will be.
6. Can I use a pressure cooker to cook ham hocks?
Yes, a pressure cooker or Instant Pot can significantly reduce the cooking time. Cook ham hocks on high pressure for about 45-60 minutes.
7. What is the best way to shred the meat from a ham hock?
Once the ham hocks are cooked, let them cool slightly. Then, use two forks to shred the meat. Remove any bones or cartilage before adding the meat to your dish.
8. What vegetables go well with ham hocks?
Onions, carrots, celery, garlic, and leafy greens like collard greens and kale all pair well with ham hocks. Root vegetables like potatoes and turnips are also a great addition.
9. Can I make ham hock broth in advance?
Yes, ham hock broth can be made in advance and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months.
10. What’s the difference between smoked and unsmoked ham hocks?
Smoked ham hocks have been cured and smoked, giving them a deeper, smokier flavor. Unsmoked ham hocks have not been smoked and have a milder flavor. Choose smoked ham hocks if you want a more pronounced smoky flavor in your dish.
11. How do I reduce the saltiness of ham hocks?
Soaking the ham hocks in cold water for several hours, or even overnight, can help to reduce their saltiness. Change the water a few times during soaking.
12. Can I use ham hock broth for risotto?
Yes, ham hock broth can be used for risotto, adding a rich and smoky flavor. Use it in place of chicken or vegetable broth for a unique and delicious risotto.