The ham hock is one of the most underrated cuts in the butchery world. Often dismissed as a mere flavoring agent for soups or stews, a properly cooked hock of ham can be the centerpiece of a rustic feast. Derived from the joint between the leg and the foot of the pig, the hock is packed with collagen, connective tissue, and salt-cured meat. When treated with patience and the right technique, these tough fibers transform into succulent, fall-off-the-bone morsels that offer a depth of flavor unmatched by leaner cuts like the loin.
Understanding Your Ham Hock
Before you fire up the stove, it is essential to understand what you are working with. Ham hocks generally come in two forms: smoked and unsmoked (often called "green" hocks). Smoked hocks provide a deep, campfire aroma and a bold saltiness, while unsmoked hocks offer a cleaner, pork-forward taste that allows your added spices to shine.
Regardless of the type, hocks are bony and contain a significant amount of fat and skin. This is actually their greatest strength. As the hock simmers, the collagen breaks down into gelatin, creating a rich, silky mouthfeel in the cooking liquid and keeping the meat incredibly moist. Because they are cured in salt, many hocks require a soaking period before cooking to prevent the final dish from being overly salty.
Preparation and Soaking
The first step in any ham hock recipe is assessing the salt content. Most commercially available hocks are heavily cured. To ensure your meal is balanced, place the hocks in a large bowl and cover them with cold water. Let them soak in the refrigerator for at least 4 to 12 hours, changing the water once or twice. If you are short on time, you can place the hocks in a pot of water, bring it to a boil for 5 minutes, and then discard the water before starting your actual recipe.
Once soaked, give the hocks a quick rinse under cold water. If there are any stray hairs on the skin—which is common with rustic cuts—you can carefully shave them off with a clean disposable razor or singe them with a kitchen torch.
The Low and Slow Simmering Method
The most traditional way to cook a hock of ham is through simmering. This gentle poaching method ensures the meat becomes tender without drying out.
Place your prepared hocks into a large stockpot. You want to surround them with aromatic vegetables to build a complex flavor profile. A classic mirepoix of onions, carrots, and celery is a great start. Add a few cloves of smashed garlic, a couple of bay leaves, and a teaspoon of black peppercorns. For a touch of sweetness that counters the salt, you can add a halved apple or a tablespoon of brown sugar.
Cover the ingredients with cold water or a mix of water and apple cider. Bring the liquid to a boil, then immediately reduce the heat to a very low simmer. You should only see a few bubbles breaking the surface. Cover the pot with a tight-fitting lid and cook for approximately 3 to 4 hours. You will know the hock is done when the meat easily pulls away from the bone with a fork.
Roasting for a Crispy Finish
While simmering produces tender meat, some prefer the contrast of a crispy, crackling skin. This is often referred to as "Schweinshaxe" in German cuisine. To achieve this, you should still simmer the hock first for about 2 hours to soften the connective tissues.
After simmering, remove the hocks and pat them completely dry with paper towels. Score the skin in a diamond pattern using a sharp knife, being careful not to cut into the meat. Rub the skin with a little oil and a generous amount of salt.
Preheat your oven to 425°F. Place the hocks on a wire rack set over a roasting pan. Roast for 30 to 45 minutes. The high heat will cause the fat under the skin to render and bubble, turning the rind into a golden, crunchy crackling while the interior remains juicy.
Using the Slow Cooker or Instant Pot
For those with a busy schedule, modern appliances make cooking a hock of ham incredibly easy.
In a slow cooker, place the hocks and aromatics with just enough liquid to cover them halfway. Set the cooker to low and let it glide for 8 to 10 hours. This is an ideal method if you want the meat to completely shred for use in sandwiches or tacos.
If you are in a rush, a pressure cooker or Instant Pot can cut the time down significantly. Secure the lid and set the machine to high pressure for 60 to 75 minutes, followed by a natural pressure release. The result is remarkably similar to the simmering method but achieved in a fraction of the time.
What to Do with the Cooking Liquid
Never discard the liquid left behind after simmering a ham hock. This "pot liquor" is liquid gold. It is an intensely flavored, gelatin-rich stock that serves as the perfect base for soups.
The most famous pairing is Split Pea Soup or Navy Bean Soup. The smokiness of the ham cuts through the earthiness of the legumes perfectly. You can also use the stock to cook collard greens, kale, or even to boil potatoes. If you aren’t ready to use it immediately, strain the liquid and freeze it in containers for future use.
Serving Suggestions
- For a rustic dinner, serve large chunks of the ham alongside creamy mashed potatoes and braised red cabbage. The acidity of the cabbage cuts through the richness of the pork.
- If you have shredded the meat, try mixing it with a bit of mustard and honey to create a filling for crusty rolls.
- In many European cultures, a cold ham hock terrine—where the meat is set in its own natural jelly—is a prized appetizer served with cornichons and sharp Dijon mustard.
Tips for Success
- Always check the internal temperature if you are unsure of doneness, though with hocks, the "fork-tender" test is usually more reliable than a thermometer. If you are using a thermometer, aim for an internal temperature of at least 190°F to 200°F to ensure the collagen has fully melted.
- Be cautious with adding extra salt to your recipe. Between the cure in the ham and the reduction of the cooking liquid, the dish can become salty very quickly. It is always better to season with salt at the very end of the cooking process.
- If you find the flavor of the smoked hock too intense, try using a 50/50 split of smoked hock and fresh pork shoulder in your stews. This provides the smoky essence without overwhelming the other ingredients.
FAQs
How do I know if the ham hock is fully cooked?
A ham hock is fully cooked when the meat is tender enough to be pulled away from the bone with very little resistance. If you are using a fork and the meat feels "springy" or tough, it needs more time. Because of the high bone and connective tissue content, you cannot overcook a hock in a simmer as easily as you can a lean chop; extra time usually just results in more tenderness.
Can I cook a ham hock from frozen?
While it is possible to cook a ham hock from frozen in a pressure cooker or by simmering, it is not recommended for roasting. For the best results, thaw the hock completely in the refrigerator before cooking. This ensures even heat distribution and allows you to properly soak the meat to remove excess salt, which is much more difficult to do when the meat is frozen.
What is the difference between a ham hock and a ham shank?
The terms are often used interchangeably, but there is a slight anatomical difference. The hock is the very bottom of the leg, located right above the foot (trotter). The shank is the section just above the hock, which contains more meat and a larger portion of the leg bone. Shanks are often meatier and better for main courses, while hocks are prized for their high skin-to-meat ratio and flavor-enhancing qualities.
Why is my ham hock meat still pink after hours of cooking?
Do not be alarmed if the meat remains pink even after hours of simmering. Because ham hocks are cured with sodium nitrite, the meat retains a rosy or pinkish hue regardless of how long it is cooked. This is the same reaction that keeps commercial deli ham or bacon pink. As long as the texture is tender and the internal temperature has reached at least 145°F (though 190°F is better for tenderness), it is safe to eat.
How long can I store cooked ham hock in the fridge?
Once cooked, you should remove the meat from the bone and store it in an airtight container. It will stay fresh in the refrigerator for 3 to 4 days. If you want to keep it longer, the meat and the cooking broth freeze exceptionally well for up to 3 months. This makes ham hocks an excellent option for meal prepping large batches of soup or protein for the week.