| T O P I C R E V I E W |
| Libbie |
Posted - Mar 26 2007 : 11:55:55 PM
...or shank, actually - the butcher said it was better for simmered soups. A good ol' ham and bean soup tonight for dinner, with a big green salad. It was really yummy! And, I figured that at some point, a farmgirl just HAS to learn to do SOMETHING with a ham hock!
XOXO, Libbie
"All through the long winter, I dream of my garden. On the first day of spring, I dig my fingers deep into the soft earth. I can feel its energy, and my spirits soar..." - Helen Hayes |
| 14 L A T E S T R E P L I E S (Newest First) |
| Ronna |
Posted - May 19 2007 : 8:52:50 PM
When the weather is hot and you don't want to bake one, you can cook it in a big pot on the stove, Nesco or crockpot. I use apple juice or cider for the liquid to keep it moist. Doesn't look as nice as baking, but the meat is juicier and will fall off the bone if cooked long enough. Toss some onion, garlic and green beans in with it and they'll all be wonderful. The southern gals will attest to this....I learned it from a sister who lives in TN.
As to baking, you really can't ruin it unless you burn it to a crisp. I still put an inch or so of juice or soda in the pan and cover it with foil for the first couple of hours and then uncover and drizzle with honey or a brown sugar glaze. I do score the rind before cooking, to keep it from shrinking up so much. And it looks nicer. The wrapper of just about any ham will give you temp and times according to weight. As to brand, I like Cooks. Should be available in Utah, the Smiths in NV sell them. Now, for a country ham, one that's been hanging for months or years, that's a whole different ball game and they are not often found in the grocery stores in the west. Too salty for me, but then I didn't grow up eating them.
Ronna |
| Libbie |
Posted - May 19 2007 : 8:15:37 PM
I love ham hocks (now)! You're right - they DO add a flavor that you just can't get any other way. Now, next on my list is baking an actual ham - and then using the hock. Any favorite ways to bake a "Sunday Ham" that you ham-hocking-farmgirls have?
XOXO, Libbie
|
| Ronna |
Posted - May 19 2007 : 2:36:05 PM
Libbie,
Glad you finally made some soup with a ham bone/shank/hock. The flavor a bone adds to soup can not be duplicated with spices or any seasoning. Bet you'll be doing it again.
Tracy,
Okra is not easy to find in the left section of the USA, other than canned or frozen and they're just not as good. Maybe in an African American market, but don't know of any in Reno area. I'll have to ask. Another of those love or hate things-some think it's slimy, but I like it.
Ronna |
| mommatracy |
Posted - May 17 2007 : 5:13:29 PM
Hamhock Alert!!!!!!!!!!!!!!!!!!!I forgot to add sliced okra to the soup pot. It makes like a thickening agent. Try it. |
| mommatracy |
Posted - May 17 2007 : 5:09:25 PM
Holy Hamhocks! I thought it was just a southern thang. The only soup I make is with ham hock. I'm talking about cured ham hocks.....country ham that hangs in the curing shed covered with salt and pepper forever. Its actually the shank end left after cutting the ham slices down to the narrow end of the ham. Anyway my mother in law made the best soup and its the only one I ever make. Boil (we call it stewing) the hock till it practically falls off the bone. Take it out and cut the meat off in bite size pieces and add lots of vegetables...tiny butterbeans peas corn carrotts, onions, celery,stewed tomatoes, potatoes or rice or both, chopped cabbage field peas, just anything and everything. I also add a can of tomato soup, it just seems to give it the right taste and color. Simmer the soup till veggies are done. Soup tastes better if you make it early and let it sit in the pot for a good while before serving. Try this it is so delicious. My soup is never watery, it just seems to develope the right consistancy. Tracy in Carolina |
| Ronna |
Posted - Mar 30 2007 : 9:07:14 PM
never baked a ham
That's as good an answer as can possibly be for not having a ham bone. I do hope you've enjoyed whatever you ended up making with your ham hock and maybe there will be ham that you've baked on your Easter menu? Not much easier to bake than a ham.
Ronna |
| Annab |
Posted - Mar 30 2007 : 03:43:03 AM
This time of year especially, I'll buy a few honey hams and freeze for good eatin' later. I have made 2 such soups and was pleasantly surprized!
So now even if I'm not in the mood for soup, I'll just freeze the bone and some of the ham scrap.
I'm a pinto fan too, and have recently discovered the small white beans. I like these even better!
Can't beat beans 'n greens and a side of conrbread! |
| Libbie |
Posted - Mar 28 2007 : 9:40:18 PM
Ummmmm.....do I dare admit that I've never baked a ham? Hence...no hambones!
XOXO, Libbie
"All through the long winter, I dream of my garden. On the first day of spring, I dig my fingers deep into the soft earth. I can feel its energy, and my spirits soar..." - Helen Hayes |
| Ronna |
Posted - Mar 27 2007 : 09:54:30 AM
Libbie,
What have you been doing all these years with the ham bone left from baking a ham? Cooking up a pot of beans with the bone is almost as good as the dinner itself.
I used to work in a restaurant that served baked ham all the time and would bring the extra bones home for my big dogs and they loved it. Funny to see a smaller dog try to carry a bone as big as they are, but they will do their best.
I have a couple hams in the freezer I need to cook, knowing they only keep about 6 months frozen.
Ronna |
| Vintage Redhead |
Posted - Mar 27 2007 : 08:14:16 AM
quote:
Originally posted by Libbie
... And, I figured that at some point, a farmgirl just HAS to learn to do SOMETHING with a ham hock! ...
OMGoodness....ROFLMBBB!!! That is *such* a hoot!!
Good news is: not too much that can be done to ruin a ham shank. You just put it in with *whatever* sounds good to you and cook the living daylights out of it...like seriously, sunup to sundown!
Sounds like you had a yummy dinner at the end of the day! ~ K
~ Kaylyn
(Living in Suburbia with a FARMGIRL Heart!)
My Current Cause: http://nickspavilion.blogspot.com/ |
| Aunt Jenny |
Posted - Mar 27 2007 : 07:52:31 AM
I grew up eating Pinto beans with ham hocks at my grandma's house. I just hardly ever cook dried beans without a ham hock..they DO add the best flavor..I havn't made that in awhile..hmmmmm sounds good!! And cornbread on the side!!!
Jenny in Utah
Inside me there is a skinny woman crying to get out...but I can usually shut her up with cookies
http://www.auntjennysworld.blogspot.com/ visit my little online shop at www.auntjenny.etsy.com |
| Horseyrider |
Posted - Mar 27 2007 : 07:46:07 AM
Libbie, you made me laugh, too! |
| Mikki |
Posted - Mar 27 2007 : 07:34:48 AM
Libbie, just loved your post! It made me laugh. Yes, ham hocks are great! I don't use them as much as I used to but I love them. They have a personality all their own.
~~Blessings, Mikki Jo
http://burningmeadowsprings.blogspot.com/
http://strawberriesnapronstrings.blogspot.com/ |
| Phils Ann |
Posted - Mar 27 2007 : 04:11:09 AM
Ham hocks are so flavorful! Split pea or bean soups, yummmm. Turnip greens, too!
Ann
There is a Redeemer. |
