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Ham Hocks

Hi everyone,
I'm about to fall in love with my crock pot all over again. Fal weather plus a switch to an overnight shift at my job means it's going to be seeing a lot of service in the next few months. The search for new recipes is on, and I'm hoping you guys will have suggestions. I have some ham hocks in my freezer and wonder if anyone knows of good uses for them. I don't like pea soup, so that's out, and ideally something a bit more interesting than run of the mill baked beans would be nice too, but beyond that I'm open.

Thanks for your help!


( 4 comments — Leave a comment )
(Deleted comment)
Oct. 19th, 2007 07:18 pm (UTC)
ham hocks are excellent in red beans & rice, here's a recipe: http://southernfood.about.com/od/crockpotbeans/r/blbb12.htm

i also use them in a sort of lentil stew, don't really have a recipe but i use a bag of dry lentils, a ham hock, chili powder, a beef boullion cube, garlic, onion powder, salt & pepper. seasonings are to your taste, and you just cover the lentils with an inch or two of water and cook it on low for a few hours. (sorry, i should pay attention next time and write it down!)
Oct. 19th, 2007 07:22 pm (UTC)
Oct. 28th, 2007 07:32 pm (UTC)
White Bean Soup (from All You Magazine)

2 Tbsp. olive oil
1 small onion, finely chopped
3 cloves garlic, finely chopped
3 (15.5 oz) cans white beans, rinsed & drained
1 smoked pork chop or 2 smoked ham hocks
2 cups low-sodium chicken broth
3 sprigs fresh thyme
salt & pepper

1) Warm olive oil in a skillet over medium heat. Add onion & cook, stirring occasionally, until softened, 5 minutes. Add garlic & cook until fragrant, 1 minute more.

2) Scrape onions & garlic into a slow cooker. Add beans, pork chop, 1 cup water, broth, and thyme and cook on low heat for 4 to 5 hours, until beans are tender, adding more water during cooking if necessary.

3) Discard thyme sprigs. Remove pork chop & shred meat. Return meat to soup. Season with salt and pepper, and then serve.

**To turn this into a one dish meal, stir in 8 cups of baby spinach at the end and heat until wilted, 2 minutes.
( 4 comments — Leave a comment )