COOKING SMOKED HAM HOCKS - HAM HOCKS

Cooking smoked ham hocks - Cooking my dog - Cooking tips.

Cooking Smoked Ham Hocks


cooking smoked ham hocks
    cooking smoked
  • (Cooking/Smoking) Smoking is the process of flavoring, cooking, or preserving food by exposing it to the smoke from burning or smoldering plant materials, most often wood.
    ham hocks
  • (ham hock) a small cut of meat from the leg just above the foot
  • (Ham hock) A ham hock or hough is the joint between the tibia/fibula and the metatarsals of the foot, where the foot was attached to the hog's leg.
  • The lower leg of the pig, typically cured and smoked.  A delicious flavoring ingredient for soups, stews and greens.

Red Beans & Rice
Red Beans & Rice
I made a big batch of these yesterday, and it was as fun as it was
tasty. I love slow cooking chili and soups, and this was really no
different. The aroma which filled our house was wonderful.

1 lb red beans (soak approximately 8 hours)
3 tablespoons extra virgin olive oil
2 small yellow onions diced
1 green pepper diced
3 serrano peppers diced
1 smoked ham hock (or 2 if you're feeling frisky...)
2 tablespoons diced garlic
5 slices of bacon, sliced into 1 inch segments
4 cups chicken broth or water
salt, black pepper, cayenne to taste
2 teaspoons dried thyme

In a deep pot, heat olive oil. Add onions, and peppers and cook until
vegetables are soft. Add garlic and ham hock and cook, stirring,
about 4 minutes. Drain, rinse, and add beans. Add uncooked bacon,
broth, and thyme. Liquid should cover the beans - if not, add more.
Bring to a boil, then lower heat to medium/low and simmer until beans
are soft and creamy. Add more water or broth a 1/4 cup at a time if
liquid level gets to be too low. Add salt, black pepper, and cayenne
towards the end of the process - to taste. When beans are done,
remove about a 1/4 cup of them, smash 'em into a paste, and return
them to the pot to help thicken the mixture. Serve over rice. I
discard the ham-hock, but what you do with it is up to you. Note -
cooking time varies depending on the temperature you're cooking at and
the length of time you pre-soaked the beans. Figure 1 1/2 hours to 4
hours.

Be sure to tinker with this recipe...add sausage, ground or salt pork,
ham, celery or whatever else you can think of. Add or subtract the
hot peppers. Experiment and have fun!
Ham Hock Terrine - The Ingredients
Ham Hock Terrine - The Ingredients
I felt creative this afternoon, so decided I'd try and make the Smoked Ham Hock Terrine that was featured on last night's Masterchef Masterclass. Here are the ingredients. PS - the glass of wine is for the cook to enjoy :D

cooking smoked ham hocks
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