Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Ham Hocks
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- #16432
Ever used ham hocks before? You're gonna want to give them a shot if you haven't; they make killer soups a cinch. This recipe makes a savory ham stock that works in any number of soups.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
2 ham hocks
1 bay leaf
1 teaspoon whole peppercorns
2 stalks celery, chopped
2 carrots, peeled and chopped
2 sprigs fresh thyme
water, as needed
directions
In a large stockpot, add the ham hocks, bay leaf, peppercorns, celery, carrots, and thyme.
Add enough water to the pot to cover the ingredients by about 2 inches.
Place the pot on the stove and bring the water to a boil over high heat.
Reduce the heat to low and let the stock simmer for 4-6 hours or until the ham hocks are tender. Skim off any foam that forms on the top of the stock during cooking.
Turn off the heat and remove the ham hocks from the pot using tongs.
Allow the ham hocks to cool enough to handle, then remove the meat from the bones and set it aside.
Strain the stock through a fine-mesh sieve or cheesecloth, discarding the solids.
If not using the stock immediately, let it cool to room temperature before storing it in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 6 months.
Use the ham meat in recipes calling for shredded or chopped ham, or freeze it for later use in soups or stews.
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
January 1, 2014
I love ham hocks. I usually stock up on them all year long. I place them in either the crock pot or a roasting pan with a lid and cook them over night on 275' / 300' .(They need to cook for approximately 8 hours) I then place any type of legume in them along with onion chopped, garlic chopped, a bay leaf, dash of cayenne pepper and salt and pepper to your own taste. Finish cooking for 3 hours. On occasion I put a dash of brown sugar. They do really good with black eyed peas on new year.