Smoked pork hocks (also known as smoked ham hocks) are cured and brined, then slow-cooked to perfection. They deliver tender, fall-apart meat infused with a rich, smoky flavor. Whether added to ...

Preparation. For the Ham Hock. 1. Preheat the oven to 400F. 2. Heat a Dutch oven over medium-high heat. Add the oil and swirl to coat the bottom of the pot.

Smoked ham hocks are clutch in more ways than one. There's the smokiness it provides, but there's also the rich flavor it ...

Bring ham hocks and 3 quarts water to a boil in a large stockpot over high. Reduce heat to low to maintain a gentle boil; partially cover, and cook, undisturbed, until meat is tender, about 2 hours.

4 smoked ham hocks, about 1/2 to 3/4 pound each (ham hocks will vary in size; ask your butcher to weigh amount you need) 1 1/2 cups Onion Confit (recipe follows) 5 tablespoons tomato paste.

Pour in the water and add the ham hock. Cook everything over medium heat, stirring frequently for approximately 1 hour. The peas should start to break down into a creamy consistency.

Ham hocks vary greatly in size depending on the cut and whether it's taken from the front or hind leg. Look for larger hocks with lots of meat on the bone, about 1 1/2 to 2 pounds each.

1. In a soup pot over medium heat, heat the olive oil. Add the butter and when it is foaming, add the onion, garlic, thyme sprigs, and a pinch each of salt and pepper. Cook, stirring often, for 5 ...

Hocks are typically cured with salt and smoked, so they’ll lend a bacony flavor to whatever you add them to. Ham hocks are usually sold in pairs that are pre-weighed and stocked in the butcher ...

Ham hock or pork knuckle is a real peasant-style cut from a pig. There's much to love about it, not least the simplicity of its cooking, being tremendous served in a crisp buttered baguette with ...