Recipes Using Smoked Pork Hocks Food

10 BEST HAM HOCK RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

SPLIT PEA SOUP WITH HAM HOCKS

Steps:

• In a large saucepan, saute onion, celery and carrots over medium-high heat. Add peas and ham hock and cover with stock by a couple inches. Bring to a simmer and cook about 1 hour until soup is thick and peas have almost disintegrated but not quite. Season, to taste, with salt and pepper. Remove ham hock and let cool. Pull meat from ham hock bone and shred. Garnish with ham and pepper.

HUNAN SMOKED HAM HOCK WITH HOT BLACK BEAN SAUCE

Steps:

• Place ham hocks in a pot, cover with water and bring to a boil; reduce heat and simmer for 1 hour or until the meat easily separates from the bone with a fork.
• Remove hocks from water, allow to cool, take off meat from the bones and slice into 1 inch slices.
• This step can be done well ahead.
• Note: If using canadian bacon, picnic ham or smoked pork shoulder you amy simmer in water until very tender or use as is without simmering.
• Heat wok or saute pan over high heat, add vegetable oil and when very hot add black beans and garlic; mash together.
• Stir in meat, add green pepper, soy sauce, red pepper powder and chicken broth.
• Stir continuously until well blended; add green onion.
• Serve hot.

SMOKED HAM HOCK HOMINY STEW

Steps:

• Heat oil in Dutch oven over medium-high heat. Add onion, cumin, thyme, bay leaf and dried red pepper and sauté 5 minutes. Add ham hocks, broth, tomatoes and garlic. Simmer until ham hocks are tender, about 1 1/2 hours.
• Transfer ham hocks to work surface. Remove meat and cut into bite-size pieces. Discard fat and bones. Return meat to pot. Add hominy and simmer until hominy is just tender, about 15 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat until heated through.) Ladle into bowls and serve.

HAM HOCKS AND BEANS

Steps:

• Wash beans and remove all gravel and such.
• Place beans, ham hocks, onions and garlic in a large dutch oven filled with water.
• Add spices.
• Bring to boil.
• Simmer on med-low heat for 4 to 5 hours, adding more water as needed.
• Remove hamhocks when they are tender and falling apart; allow to cool so they can be handled.
• Remove meat from ham hocks (discarding fat and bones) and return to the soup.