ham hock and pig hock bargain food!

meritaten

Ham/Gammon hocks or joints are great favourites in our family - I too put them in a large saucepan with plenty of water, bring it to the boil then throw the water away! put in fresh water and bring to boil again, then simmer for a few hours depending on the size of the joint! a really large hock can take four hours! this water can be saved and used for stock (it makes a fantastic pea and ham soup with the remnants of the ham/gammon). my nan used to add a tablespoon of vinegar to hers - to 'cut the fat' and I still do this if using a hock, but not for one of the joints.
my OH likes his with parsley sauce, mash and a green veg, the kids like thiers plain with chips and EVERYONE likes it cold with a salad and various pickles! OH likes it in sarnies.... In fact, I have to cook one every christmas as they prefer it on Boxing Day! Christmas day meats tend to get put in the freezer to recycle into curries later.

and after saying all that - I am the only one who doesnt really like it! I cook it for everyone else really!

suzybloo

I also use the water for stock after simmering it for half an hour, waste nothing! I then put it in the S/C and use it for various meals, one of our favourites is the meat chopped up in a mushroom sauce and served with tagliatelle - as long as it has plenty black pepper.
All the 'crumbs' off it are also lovely in a quiche.

TRYINGTOSWIM

I will buy this again as a cheap alternative to a ham joint. I was surprised just how much meat was on it, a bargain for £2. and the dog loves the bone!
thanks for all suggestions and tips

Pink.

Hi TRYINGTOSWIM,

I'm glad you enjoyed it, ham/gammon hock is great value isn't it!

I've added your thread to the main one on cooking ham hock to keep the suggestions together.

Pink

missminx007

I had my folks round for dinner on tuesday and got 2 small ones, cooked them both in the slow cooker then left the one plain and roasted the other one after taking most of the fat and skin off with a glaze made from maple syrup, honey, mustard and orange zest (recipe from economy gastronomy book) and it was gorgeous. I think I might roast all my joints now. Does anyone else have any other good glaze suggestions?

quintwins

i've just been nosying threw this thread, it reminded me that my granny used to do ham hocks they were huge and i used to pick at them til she told me off, i never relised they were so cheap i'll have to get one from the butchers doi ask for a hock or a shank? is there any diference?

meritaten

missminx007 wrote: »

I had my folks round for dinner on tuesday and got 2 small ones, cooked them both in the slow cooker then left the one plain and roasted the other one after taking most of the fat and skin off with a glaze made from maple syrup, honey, mustard and orange zest (recipe from economy gastronomy book) and it was gorgeous. I think I might roast all my joints now. Does anyone else have any other good glaze suggestions?

my favourite glaze is the simplest one - just honey spread over (skin the hock or joint first), then demarara or brown sugar sprinkled generously over and returned to the oven for about ten to fifteen minutes (watch it like a hawk cos it burns quickly) until its nicely browned.

meritaten

quintwins wrote: »

i've just been nosying threw this thread, it reminded me that my granny used to do ham hocks they were huge and i used to pick at them til she told me off, i never relised they were so cheap i'll have to get one from the butchers doi ask for a hock or a shank? is there any diference?

not sure if there is a difference - but if you ask for a ham or gammon hock for boiling you SHOULD recieve the right one!

quintwins

shame on you all i just bought a cooked bacon joint from te$co cause of this thread it was lovely tho and reduced

resi

got a pork shank the other day and made soup - no soaking. then yesterday got a gammon shank - look the same but do I need soaking? bit confused.

would be great if someone could tell me if they are any different!
thanks, R