Braised Ham Hocks is a stable comfort food recipe in my home for a number of reasons. It’s easy to make, unbelievably tasty, and very much a country, prairie-living type food. it’s still a great filling dinner option all-year round. For a dish that’s so easy to put together, the flavour is beyond amazing once its had proper time to develop.
How to Braise Ham Hocks
- Preheat your oven to 350 ° F.
- In an oven safe lidded skillet or braising pan, fry the ham hocks in the oil until brown and crispy on the outside.
- Add in the vegetable broth. ( you can use chicken as well if wanted)
- Remove from the stove, cover with a lid and place in the oven.
- Cook in the oven for 2-3 hours, until the ham hock meat is tender and falls apart when pulled at with a fork.
- Remove and serve.
What is a Ham Hock?!
If you haven’t cooked this before, you might be wondering what a ham hock actually is! Well, they’re cankles. No, seriously, they’re actual “cankles”! A ham hock is pork that’s cut from the bottom part of a pig’s leg, i.e. where the calf connects to the ankle. It’s not a super common cut but it’s used a lot in Southern USA and it gives a deep flavour to many dishes.
The actual ham hock isn’t usually the highlight of the dish as it’s not particularly meaty. Instead, it’s used to give a smoky, salty flavour to meals like stews (I love using it to flavour my cabbage stew!), soups, greens, and as an additional seasoning. This can liven up even the most mundane meals so it’s worth keeping in mind!
Are Ham Hocks Healthy To Eat?
Ham is full of protein and iron, but it can be very high in sodium. So make sure you don’t add too much additional sodium to your dish after serving as its really not necessary!
How Long Will Uncooked Ham Hocks Keep in the Refrigerator?
Once you’ve bought your ham hocks, they’ll last for up to a week in the refrigerator ( but always check the expiry date on the tag!). You can also freeze your ham hocks if you want them to last longer. Once frozen, ham hocks will last indefinitely, but it’s best to use them within a few months if you don’t want the quality to suffer.
Tips For Cooking Smoked Ham Hocks
- Soak the hocks in cold water for a minimum of 30 mins before cooking. This helps draw the sodium out so they aren’t too salty.
- Fry or broil the ham hocks after braising if you want a crisp blistered skin.
- Add some seasoning like garlic powder to your ham hocks to get a more interesting flavour.
- Try Pork Shanks if you’re looking for a meatier substitute as they’re cut a bit higher up the leg.
- Use a LOW SODIUM broth to braise smoked ham hocks in or the salt will be too high! You can even just make the broth weaker if wanted.
Has anyone ever made ham hocks? You can also use smoked hocks in split pea soup as well for flavour instead of ham! And don’t forget to let me know if you come up with any tips of your own too!
More Pork Recipes
- Slow Cooker Texas Pulled Pork: this one was a hit with the kids and pulled pork sandwiches are a great option for school lunches!
- Saucy Brown Sugar Baked Pork Chops: deliciously tender morsels of pork goodness! You won’t want to pass on giving these a go.
- Honey Garlic Keto Pork Tenderloin Marinade: this is a scrumptious tenderloin recipe! No-one said lo-carb had to mean lo-taste!
- Keto Pulled Pork in the Crock pot: if you like to add applesauce to your pork, you’re going to be a super-fan of this recipe!
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Braised Ham Hocks
Making braised ham hocks is easier than you think! This often overlooked cut of meat yields a delicious and tender meat when braised.
- Prep Time
- 5 minutes
- Main Course
- Karlynn Johnston
- ham hocks
- 4-6 ham hocks ( pork hocks) raw or smoked
- 2 tbsp olive oil
- 3 cups vegetable broth
Pre-heat your oven to 350 ° F.
In an oven safe lidded skillet or braising pan, fry the ham hocks in the oil until brown and crispy on the outside.
Add in the vegetable broth.
Remove from the stove, cover with a lid and place in the oven.
Cook in the oven for 2-3 hours, until the ham hock meat is tender and falls apart when pulled at with a fork.
Remove and serve.
The nutritional info is wrong on this recipe, it calculates all of the ingredients as if you eat the fat, the broth etc. which you don't.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.