December 2, 2016 — 8.12pm. * Add 14.5 ounce can of diced tomatoes to the cooking liquid with the broth. Substitute any other form of pork for ham hock and it will impart a similar flavor. If using russet, quartered • salt • pepper • butter or bacon grease • Lawry's Salt It’s really simple to use a crock pot for this recipe. Note – the quantities here were used to cook a roughly 1.2kg gammon hock, but you could multiply up to cook any of our gammon hock joints. It would make this recipe a lot quicker, just sauté chopped bacon at the start with the onion. I imagine you can't use it indefinitely, but when I think of it, I guess I don't know why you wouldn't be able to. I'm mostly worried about the beans not being as rich and hearty and flavorful, and the ham falling apart before the beans are done. Use the hock to make a quick stock with some aromatics (about 2 hours), pull the meat off the bone, crisp up in a pan and add to the finished risotto with some bitter greens (escarole? (If you want pork for your recipe but can’t find ham hocks, substitute two-to-four ounces per hock with: chopped bacon, guanciale [cured smoked hog jowl], cubed ham, chopped salt pork, a ham bone or smoked … Everything they made was a work of art. Ooh conflicting comments. A piece of country ham can be used. Remove the ham bone or ham hock and serve. Depending on thickness, 2 to 4 slices of bacon should provide the flavor of an ounce of salt pork or the 1/2 to 1 cup of meat you can expect to get from a ham hock. 1 ham bone or ham pieces from a leftover ham. If so, how many "hours" do you get out of one single ham hock, or how many uses? Ten things to eat instead of ham and bacon – and why it matters . The interesting thing about the bacon … I would be using a recipe like this one: Budget Bytes: chunky split pea soup $4.75 recipe / $0.79 serving (by the way, I highly recommend this blog- really nicely formatted and great recipes!- no I am not the author!) My personal favorite is Sweet Earth’s Benevolent Bacon, flavored with hickory and sage. Can seldom find ham hocks in a regular suburban grocery store, (and NEVER country ham!!!!!). 1.2kg Wiltshire Cure Gammon Hock The hocks have more of the smoky, salty, "bacon" flavor - but ham will work just fine. It's saltier, so you can't use as much in the dish. Salt pork, bacon, guanciale, cubed ham or even a ham bone can be used in the place of ham hock. A hock is not fatty but can be made tender from all the collagen that breaks down during cooking. or try a smoky barbecue sauce to substitute for some of the tomato sauce. https://www.allrecipes.com/recipe/57337/down-south-style-green-beans Fair warning: Seitan ‘bacon’ typically tastes nothing like bacon. Just place your veggies in the bottom of the pot, add your other ingredients and let it cook on high for 2-3 hours or on low for 4-6 hours. 15 Bean Soup with Chicken. Bacon vs Ham comparison. Looking for ideas to use so that I end up with a good flavored soup, without the ham hock. This is a very easy soup to make. I'm assuming that this is for soup, correct? Now we can include the front leg and of course left and right legs but we still get the same -gammon hock. This recipe can easily be adapted by removing the ham hock and bacon grease. X Research source Smoked ham hocks are great in soups, with rice, black beans, or collard greens, or eaten on their own. * Use 2 cups of diced ham to the pot instead of ham hocks. * Use 4 slices of bacon cut into bits instead of ham hocks; just cook it along with the onion/pepper mixture. Ham hocks are for flavor. Salt pork is boneless and seldom has a piece of skin attached, so it infuses the dish with less gelatin. Uses. Bacon might also serve as a seasoning if either salt pork or ham hock is hard to find in your local market. For all of these ingredients, substitute pound for pound with ham hock, with the exception of salt pork. For added flavor, add some crunchy bacon to the top as a garnish (because bacon makes everything better), and maybe some creme fraiche for a nice creamy touch. I've also known people that use smoked turkey wings to get that same flavor. I use bacon for soup made with fresh peas because I don't want the peas to be overwhelmed by smoke or salt, and I do it the way AntoniaJames suggests above. its pretty rare that i have a ham hock or a smoked turkey leg sitting around, and usually have bacon/bacon drippings. Follow this recipe to prepare our gammon hock, then use it in one of our other recipes – perhaps this delicious Ham & Leek Pie, or this Rustic Pork Terrine. The hock is for both flavor and mouth-feel. charles_sills Oct 24, 2012 11:19 AM i usually use bacon. The ham hock is the lower segment of the pig, corresponding to the ankle or calf region. A ham hock (or hough) or pork knuckle is the joint between the tibia/fibula and the metatarsals of the foot of a pig, where the foot was attached to the hog's leg. And while it still tastes nothing like bacon, I use it as a meatless substitute on … The only bit that takes time is getting the meat off the bones and that’s not necessary if all you want is the flavor of the I was thinking that I wouldn't get the same flavor as from a hock (this is my first time making beans) but I was hoping that the boneless ham would be fine, as /u/tquintana2 said. Ham hock risotto would be interesting. Then continue from step 5. If, after using the ham, you think it needs more of the smoke flavor, add a little liquid smoke (very little!) If your recipe calls for a ham hock, using salt pork as a substitute will change the end result in a few ways. )...maybe some tart apples or cherries... Ok, I'm weird. That said, it can be pretty tasty. Save. its pretty rare that i have a ham hock or a smoked turkey leg sitting around, and usually have bacon/bacon... i usually use bacon. I promise you won’t miss the meat at all. After the ham hocks are falling apart ( about 2 – 2 1/2 hours of simmering), strain them out of the soup to a cutting board and allow to cool until you can handle them. It is the portion of the leg that is neither part of the ham proper nor the ankle or foot (), but rather the extreme shank end of the leg bone.. We are asked for all types of hock-ham hock, gammon hock, bacon knuckle, gammon shank….and many others! But no worries – this split pea soup recipe uses ham steak, something that is available in every grocery store, and still has tons of rich flavor from both the ham steak and from a little bacon. Best of all, the whole thing is covered in skin, and as I always say, the more skin, the better. For salt pork, use a 1 to 2 ratio of salt pork to ham hock. Mrs. Alvin Schreiner and her mother, Mrs. Lackner, were old-time German cooks. I am not opposed to using meat in the soup, I just don't like ham hocks. If you don’t have a hambone but want similar richness and flavor, you can make this 15 bean soup with a ham hock instead. You can use a ham hock and cut off the meat after you're done making the soup, add some leftover ham from a pork butt, or used canned (not my favorite). Add the hock (after a little browning in the bottom of the pot with the other aromatics) then add some ham, smoked sausage, or liquid smoke to replace the "smoke" flavor that the smoked hock would have added. AntoniaJames September 15, 2010 You will definitely lose some flavor, because the ham hock is a joint, and is smoked/cured, and will be much larger than the amount of bacon you would add. Log in, register or subscribe to save articles for later. Essentially its one of the same thing. To make your chowder creamier add ½ cup cream instead of milk. Be sure to wait until the end to season with salt and use water instead of broth, since the ham hock will be salty. Yes! Bacon rashers could be used instead of a hock. This pea soup recipe came from them and is one of our favorites. The difference lies in what parts of the pig the cuts are from, and how the meat is cured. Bacon and ham are both cuts of meat taken from a pig (pork). Once your ham hocks are cooked, you can serve them immediately, save them in the refrigerator for up to 1 week, or freeze them for future use within 1 week. Chop up the meaty parts discarding the thick outer skin (do the same with the turkey legs, if using instead, removing any bones and chopping meat). green beans, snapped • cottage ham OR ham hock w/ham pieces OR 1 slice ham, chopped • med onion, chopped • red or new potatoes, halved. ‘A joint taken from the end of the gammon and before the trotter’. As we were preparing to make a 12-bean soup this weekend, we recalled a tip from Top Chef audience favorite Carla Hall: Use smoked turkey drumsticks instead of ham hocks. Because the pot liquor has everything from apple cider vinegar to garlic and paprika, you can simply add collard greens, add garlic, add onion and hot peppers and even liquid smoke and the flavors will still be incredible. Actually, I don’t really know what a ham bone is…. Ham hocks are preferable because they have been cooked, and smoked. By Paula Goodyer. Add the water, corn and potatoes and simmer until they are cooked. You can also just use bacon. 15 Bean Soup with Ham Hock. Ingredients. Can you reuse a ham hock used to simmer soups or beans? 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