Smoked Ham Hocks
December 24, 2017 • 0 comments
Using smoked ham hocks for flavor of peas, beans, collards, turnips, cabbage or other vegetables.
Use 2-4 hocks depending on how many vegetables are being cooked. I don't think you can have too many hocks. In pot large enough to cook your vegetables. Fill half full with water. Put hocks in water and bring to a boil. When boiling turn to low and let cook till meat falls off the bone. (Approximately 2 hours) Remove all the meat, bones, and fat. Separate the meat and discard the rest. Chop the meat into bite size pieces and return to pot. Bring water back to boil and add vegetables. Cook to desired texture. Taste test. Add other seasoning to desired taste. Let set to soak in seasonings and serve.