Ham Hocks and suggestions

(*Rusty* Instagram: @Rustyk61) #1

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Found these today and purchased them because…well, because I liked the fatty look. Anyone here have any experience with them?

(Ren) #2

I occasionally use ham hocks when I have to cook down greens that take a long time. Collards w/ ham hocks is amazing.

(Ken) #3

If you like sauerkraut, stew them in it for a couple of hours…

#4

Tell me more about this Ken! I have a couple of ham bones in the freezer. Do you just use sauerkraut in the can? And what do you eat it with?

(Cywgdave) #5

Kapusta. Ukranian dish.

Cook a few (well, this is the keto forum, several at least…) slices of bacon in a deep pot, then add diced onion. Cook until soft. Add about 1 litre of sauerkraut along with about half a sliced cabbage. A couple of bay leaves and a few peppercorns. Salt and pepper to taste. Put the hocks in. Simmer or bake or toss in a slow cooker for 2-3 hours. Freezes well.

One can also use pretty much any pork cut, chops, ribs, sausage, whatever you like. I do like the hocks if they are smoked. Gives it a nice flavour.

EDIT: to add, forgot to mention cutting the bacon into smaller pieces, I usually make +/- 1" squares. Full length rashers are unwieldy when serving.

(Ken) #6

I can’t think of anything else to add to that. Except that my preference is for the kraut sold in plastic bags. But, there’s not a whole lot of difference. If I’m not using hocks, I use Country Style pork ribs.

#7

I used to make these in a crock pot with beans. I suppose you could try them with the canned black soybeans.

(Sophie) #8

I have to second this being a Southern gal! I do like to use my pressure cooker to cook the hocks quicker and ahead of time. Just save all the water and throw your greens in there with some salt and cayenne. It’s really wonderful. You can use them with turnip greens or mustard too.

It’s funny this thread came up. Yesterday I wanted some cabbage soup so I thawed out my leftover ham bone from New Years. I put in a quart of chicken stock, some extra water, 1/2 head of chopped cabbage, 1/2 diced onion, diced tomatoes, a can of black soy beans, salt, minced garlic, and some hot chili sauce! It’s been crock potting all day. Smells nice. I’ll take a pic for posting later but probably won’t do it justice.

#9

Slow cooked in stock with orange juice (as much or as little OJ as suits your carb intake).

Serve with buttered leeks.

Delish!

(*Rusty* Instagram: @Rustyk61) #10

I was thinking of using my instant pot and putting some sautéed Brussels sprouts with them.

(Sophie) #11

Sounds lovely! I’m old school…I’ve been using my pressure cooker for over 15yrs when it was most definitely not cool! :smile:

(Candy Lind) #12

Wow, I may have to try this in my Instant Pot! Me & sauerkraut get along very well. :sunglasses:

(Candy Lind) #13

Oh, man, this one sounds great, too! Any of y’all know how long dried black soybeans would take to cook in a pressure cooker? I got some, but haven’t tried them yet.

#14

Yes, us southern girls know what to do what all the bits and pieces!

(Sophie) #15

Funny you mention bits 'n pieces…I’ve had neck bone 'n rice on my mind lately. I know it would work with cauli-rice…just need to find some neck bones!!! Hubby says I always want the “weird” stuff but I have yet to see him turn his nose up at anything other than eggplant. :smile:

#16

I haven’t had neck bones in ages. They were always my preferred flavoring for greens. Now I’m craving oxtails and luckily my local grocer now carries them :yum:

(*Rusty* Instagram: @Rustyk61) #17

I need a good southern girl to hang out with. None around here appreciate my cooking!

#18

I highly recommend it. I had to move to the south to find a good southern girl, though.