ham hock and pig hock bargain food!

Dawnie_Baking_Lady

Hi there

I can't see any difference between the 2 hocks except that one may have to be cooked longer as it won't be as tender. I usually cook Hocks in the same way - slow cooker sat by themselves all day on low. I then strip the meat from the bone and leave it to go cold for sandwich fillings. Uusually more chunky than slices but I thinnk that makes for a more interesting sandwich.:p

dbelle

Nice coincidence that this thread popped up!

I bought some from the nice farm shop (that sells local and rare breeds, mostly free range) on Saturday for a QUID!

http://www.gastronomydomine.com/2008/12/twice-cooked-aromatic-pork-hock.html
Be careful when deep frying, the skin will spit quite a bit. I think in future I would remove the skin and shallow fry it instead, or crisp it up in the oven for 1/2 hour or so.

The meat on hock is lovely, its not gristly at all providing you slow cook it.

turfy6

:mad: All this talk of wonderful ham and pork making me jealous. Pork produce is still off the shelves here, praying in comes back soon as we all love our Christmas Ham.

kittyscarlett

sarah wrote: »

Just to revivie an old thread, I've just bought a large pork hock from the farmers' market. He was also selling gammon hock, and when I asked what the difference was, he said you could only make ham from the gammon hock because the pork hock couldn't be eaten cold. Does anyone know why this is or if it's true? I thought all meat could be eaten cold once cooked!

Gammon is to all intents and purposes ham anyway. Its a different cut from hock. Also it doesn't matter whether the pork hock is fresh or cured, as you say, all meat can be eaten cold when cooked ! if its a cure or bacon hock then its going to have a different taste to a fresh pork hock, but its all edible.

If people don't like the normal pork flavour of fresh pork hock then I suggest brining it for a day or two first it won't be quite bacon but it does change the flavour a bit

zippychick

Ok, just bought my first ever ham hock weighing in a 2.5lb.s I have read every single thread on them here but still don't know what I'm doing. SO much different advice it's bewildered me. Now decided to make lentil soup but i wouldnt want to use all the ham in this. Some people talk about boiling then roasting to finish off. Does this meat taste any different?

Possible plan -

In water now coming up to boil. Leave until cooked 0 butcher said to boil for 1 hour then throw soup stuff in. I was going to cook an hour, remove and put in oven - but then i can't add stuff to flavour the ham (like honey) because it will go back in the soup. Was going to let stock cool , skim the fat off, then add soup and ham. I dunno why im so confused, it's all far too much excitement for me!

Dreading taking the meat off, but am just going to grow a pair and get on with it.:eek:

He picked me a lean one , but ive no idea how much meat will come off it. Anyone see a huge flaw in my plan ? Or advice? Just feel overwhelmed by this today!

Butcher told me to boil for an hour (not lowering to simmer), but people hre simmering.?

Stephen_Leak

I don't have slow cooker, but use this combined recipe which cooks the meat and peas at the same time.

BOILED HAM plus PEA & HAM SOUP

For 2 servings of soup

INGREDIENTS

1 ham joint
500ml of water
125g (½ a 250g box) of dried peas
Ground black pepper to taste

METHOD

Rinse the ham in cold water, then soak the ham in cold water for at least 6 hours, changing the water once or twice if it is very salty, or according to any cooking instructions. If you are using dried peas, soak them in water according to the instructions.

Put the ham into a large saucepan and cover with fresh water. If you are using soaked dried peas, add them now. Bring to the boil, then turn down the heat until it is just boiling (simmering).

Put the lid on the saucepan and cook according to the cooking instructions on the ham. Remove any salty white scum, which will probably form on the surface of the water. Check the liquid level from time to time and top up if it starts to dry out.

Remove the ham. Adjust the amount of water, if necessary, to the required quantity of soup.

If you are using fresh, frozen or tinned peas, add them now. Continue cooking until the peas are soft. Check the liquid level from time to time and top up if it starts to dry out.

If you have a food processor, put the soup in it and blend it to the desired consistency. If you have a hand blender, put it in the soup and blend it to the desired consistency. If you don’t have a food processor or hand blender, use a potato masher, press the soup through a sieve with the back of a spoon, or leave it lumpy.

Season with the pepper. Continue to cook for another couple of minutes.

ADDITIONS & ALTERNATIVES

You can use dried, fresh, frozen or tinned peas. However, dried peas have to be soaked in advance.

Shred some of the ham and add it to the soup before serving.

TIPS

Pea soup can be any consistency from a thin liquid with soft peas floating in it to a thick paste you can stand a spoon up in.

Dr_DiNg_DoNg

kittyscarlett wrote: »

Gammon is to all intents and purposes ham anyway. Its a different cut from hock. Also it doesn't matter whether the pork hock is fresh or cured, as you say, all meat can be eaten cold when cooked ! if its a cure or bacon hock then its going to have a different taste to a fresh pork hock, but its all edible.

If people don't like the normal pork flavour of fresh pork hock then I suggest brining it for a day or two first it won't be quite bacon but it does change the flavour a bit

Is this right?

I thought

Ham Hock = A piece of raw pig
Gammon Hock= a cured or alternatively cured and smocked piece of pig

Gammon hock receives the same treatment as bacon, smoked or un smoked.

zippychick

keep losing my reply< computer being very silly

have the liquid and it looks oily on top< not sur whether to put veg in and waste it all

this better post

brother was at computer and it is now going nuts so going to reboot and hope it fixes>< thanks for the help stephen>
is it ok to use being oily? I HAVE LET IT COOL. ARG KEYBOARD, SORRY.

Sorry about that, computer was doing i dont know what! Any help would be appreciated thanks
I give up for today, ive not even had my dinner and its not cooked. Seems on googling the best way to remove fat is to refridgerate so will try that and make it tomo eve. I seen on come dine with me, using ice cubes to draw the fat but it didnt do anything. It just looks like circles of oil on the top (and tastes kinda rotten but it was just the ham thing itself )

zippychick

At the risk of asking more sillies, what colour should the meat be? Some bits are pink and some are grey. The butcher told me it would fall off the bone but it was quite the opposite . I'm guessing I didn't cook it to required level but it is cooked as it tastes like ham. I only have faith in that as I had a sandwich of it last night and am still here to tell the tale!

So lentil soup attempt tonight after stock has been in fridge. AM guessing if there is fat it will be obviously visible? TIA. Mmmmmmm lentil soup

thriftlady_2

kittyscarlett wrote: »

Gammon is to all intents and purposes ham anyway.

No it isn't:) Gammon is raw and ham is cooked. You can get raw hams but these are continental hams like parma ham.

Gammon is just the same as bacon except it is a joint rather than the belly or back. It is cured the same way. When it is cooked it becomes a ham.