ham hock and pig hock bargain food!

Fivenations

I like to cook mine chinese style
http://www.waitrose.com/recipe/Sweet_Soy_Pork_Hocks.aspx

Confuzzled

ariba10 wrote: »

Morrisons sell Hocks.

they're quite often in the whoopsie section too making them more of a bargain, the ones i've seen are always smoked which is my preference, omg that makes for delicious soup of any variety mmmmmmmmm

zippychick

I don't think I have had it smoked. How would you smoke it yourself? IYKWIM!?

[Deleted User]

I cooked one in my SC on Thursday.The stock was brilliant but the meat was absolutely taseless.I steeped some dried peas overnight in a bowl with some lentils and cooked them in the stock with some diced red onion and ground black pepper and some garlic salt .Result was three litres of gorgeous soup which have been bottled in my plastic soup bottles and frozen in my freezer .The hock I'm afraid was binned, as it was totally tasteless.Shame really as I have another one still lurking in the bottom of my freezer.I will cook it up in a few weeks just for the stock for soup.
By the way in Morrisons on Thursday they had a pack of lamb bones for 51p labelled as good for making stock, so they have gone into my freezer for another day to make some broth with when the weather get a bit colder

jackieb

A bit OT but isn't it hough and not hock?

I get mine from the local butcher and they're vacuum packed so they can be kept in the fridge for months - they cost around £2.60 but they're quite big ones. I always like to have one in the house, especially in the winter. I don't usually have them for more than a couple of weeks though - I love them in lentil soup - yum!

We usually have the smoked ones too. They're lovely.

Olliebeak

I find that they're known as different names in different parts of the UK.

We call them 'shanks' around Liverpool.

For a pork shank, I would roast rather than slow cook - these usually don't need soaking as they're pork meat and not salty.

For a ham or gammon shank/hough/hock, I would cook on the hob or in the Slowcooker.

davetaylor

Hi, I have a ham hock which has been frozen in my freezer and has now defrosted in my fridge. I am planning to cook it tomorrow. In the past I have used it to make a pea and ham soup. I am not against doing that again, but fancy doing something different. I have a 6l slow cooker and 3.5l slow cooker and of course a hob and pans. I don't mind going shopping for extra veg and stuff tomorrow. Oh, I am also following a low carb diet but am not that strict on it. I did read once about cooking it in cola? Alternatively, my local Lidl is selling cheap savoy cabbages. I have a feeling ham hock and cabbage would be a good match! Any ideas?

Olliebeak

I do cook mine first overnight in a 6l slow cooker, while soaking some soup and broth mix. Next day, I remove all the yukky fat from it and put about 1/4 of the meat and half the stock to one side.

The remaining meat goes back in the slow cooker, with cubed potatoes, onions, carrots, root veggies, some shredded cabbage, chopped leeks, dried mixed herbs, veggie stock cubes, drained/rinsed soup and broth mix. That cooks all day and gets dumplings put in at the end.

Next night, I soak a box of dried peas and some yellow split peas. Following day, those are drained/rinsed and go in the slow cooker with the remaining stock, remaining ham, some chopped onions and celery if I've got some.

Two different meals out of one hock/shank :drool:!

bebee_2

Olliebeak wrote: »

I do cook mine first overnight in a 6l slow cooker, while soaking some soup and broth mix. Next day, I remove all the yukky fat from it and put about 1/4 of the meat and half the stock to one side.

The remaining meat goes back in the slow cooker, with cubed potatoes, onions, carrots, root veggies, some shredded cabbage, chopped leeks, dried mixed herbs, veggie stock cubes, drained/rinsed soup and broth mix. That cooks all day and gets dumplings put in at the end.

Next night, I soak a box of dried peas and some yellow split peas. Following day, those are drained/rinsed and go in the slow cooker with the remaining stock, remaining ham, some chopped onions and celery if I've got some.

Two different meals out of one hock/shank :drool:!

You have taken the words out of my mouth this is excatly what i do.

cooking-mama

I bought one today too,gonna make lentil soup in slow cooker tomorrow....ive only ever used ham hough(smoked)for lentil soup.