Now feel free to cook them on the stove the same way, just be prepared to cook them for a longer amount of time. 1 smoked ham hock or a piece of slab bacon (about 1 lb) 4 to 6 cups water 4 pounds mixed cooking greens, such as collards, kale, chard, and mustard greens, tough stems discarded, washed and roughly chopped into 2-inch-wide (5-cm) strips 1 tablespoon apple cider vinegar GET INGREDIENTS You will find both ham hocks … If the hock is still vacuum-sealed in its original packaging, you can keep it refrigerated for two weeks or until its "use-by" date, whichever comes first.Once it's opened, or if you purchase it unsealed, you should use it or freeze … Boil for at least 5 minutes and … Smoked ham hocks are surprisingly easy to find, wrapped in plastic and tucked in with the other pork products, at most grocery stores. … Note: If you cooked these Southern collard greens with ham hock, you can remove the ham hock and cut up any of that ham on the bone. Return the pot to medium. I let these cook for 1 hour 30 minutes total, but you can let them go even longer if you want.) Pour 4 cups cold water over the ham hocks, and add the bourbon and vinegar. Crockpot method:Cook on high for 5-6 hours. Everyone loved them. Cut them into ¼-inch strips. Bring pot to boiling again and turn heat down to a low boil. To do this, roll several leaves together and start slicing through them. But it's just as easy to omit the pig parts and still achieve a tasty vegetarian version of this classic dish. Using a second saucepot, put it on top of medium-heat and then put the greens together with 6-cups of water. Soak the hocks in cold water for a minimum of 30 mins before cooking. Wash the collard greens thoroughly. Remove the stems that run down the center by holding the leaf in your left hand and … You can check it by inserting a cooking thermometer at the deepest part of the meat (just make sure not to touch the bone). I'd actually fry them a bit to render a little grease, and then put everything together and slow cook together for a couple of hours. If you want to cook one for a soup or other recipe where you want to add the ham to the dish, you'll want to buy an uncooked one. This type of ham hock is good for cooking with greens and other vegetables where you want a smoky taste added to the dish without adding the meat, it is used for flavoring only. Cooked hocks usually say "fully cooked" or "double-smoked" somewhere on the package. The flavorful juice left over after cooking the greens, known as "pot likker," is a wonderful accompaniment to cornbread or biscuits. While this can be accomplished in a roaster or a stockpot, the simplest way to cook ham hocks is in a pressure cooker. The exact cooking time for ham hocks depends on the cooking method and the cooking temperature; for example, ham hocks that are boiled in broth on low heat should cook for one or two hours. Cook for about 30 minutes more and taste for seasoning. Add green beans to the saucepan, along with the salt and sugar; cover and cook beans over medium heat for about 30 to 45 minutes, or until green beans are very tender. The ham hocks flavor the greens with an unmistakable richness, and the slow-simmered collards become tender and silky in the cooking liquid. However, I just made 4 batches(2 with Ham Hocks & 2 with Turkey necks) of these greens for my church's 16th Anniversary celebration today and they were absolutely delicious!! https://familyonketo.com/roasted-ham-hock-with-crispy-crackling While cooking the pork hocks, you can start preparing the collard greens. Glory to God! Ham hocks may be fully cooked or uncooked, depending on how they're produced. Add the prepped beans to the pot. This cooking process is going to be a long one, but you’ll reward your palates afterward. Add pinch of nutmeg to enhance flavor. (If you don't have access to country ham hocks, use smoked ham hocks, salt pork or other seasoning meat of your choice, but country ham hocks are great). Once frozen, ham hocks will last indefinitely, but it’s best to use them within a few months if you don’t want the quality to suffer. Then, you have to check the internal temperature of the meat every two hours. Try splashing the greens with a bit of vinegar or … Many ham hocks are cured or smoked to help preserve them, … Add the ham hocks, and cook 5 minutes, turning every 45 seconds or so. Collard greens cooked with smoked ham hocks are a traditional Southern staple. The result is a soupy, smoky side dish that pairs well with cornbread and just about any kind of main dish, from Thanksgiving turkey to summer barbecue. , you have to check the internal temperature of the meat every two hours to a boil! And add the bourbon and vinegar an unmistakable richness, and add the bourbon vinegar! 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