WebInstructions. Add onions, ham hocks, butter, broth, vinegar, and garlic cloves to the bottom of the slow cooker pot. Pack the collard greens on top of the other …
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WebHow to cook: Soak dry beans in water for 8–24 hours or overnight. Beans need to be cleaned. Put the beans, ham bone, celery, carrot, onion, black pepper, broth, …
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Wash fresh ham hock with running water and put it in a large pot. Cover with water and cook for 30 minutes. Remove the water, rinse the ham hock to remove the "foam" from the surface, add fresh water and 1 tsp of salt and cook the ham hock for 1 hour more.
Ham hocks, also called pork knuckles, are actually a joint that connects a pig's foot to its leg. You can find smoked ham hocks at the meat department in your grocery store. They add depth to any soup, stew, or side dish. These ham hock recipes are big on flavor but low on effort.
Smoked ham hocks can be stored wrapped in foil in an airtight container for up to 1 week before needing to freeze or use in a recipe. Freeze ham hocks for later use by letting them cool, wrapping them in freezer paper, then placing them in a freezer bag. For the best flavor use within 3 months, but they can be used for up to 1 year.