Raw hocks have pale, off-white skin and deep reddish-pink muscle. ... Ham hocks are hard to beat in terms of flavor and are ...

A ham hock still has the meat and skin attached.” This means that ham hocks are not "deboned,” and by utilizing both the bone and the meat attached to it in recipes, you’ll score savory ...

Toss the thyme and pull the meat off the ham hocks. Throw out the skin, fat and bones. Find the garlic halves, pull out and squeeze out and mash the soft cloves, removing the skins.

Okay, but what is a ham hock? Cut from the bottom half of the pork leg, it’s a chunky, 4-inch section of bone surrounded by collagen, connective tissue, and some meat, all encased in a thick ...

Ham hocks are quite fatty, ... Add beans, 1 1/2 cups cooking liquid, meat and minced skin, thyme, minced savory, salt and pepper to taste and remaining Onion Confit.

In a mixing bowl, whisk shallots, diced ham, vinegar, ¼ cup reduced ham-hock liquid, chives and olive oil until combined. Heat a heavy-bottomed skillet over high heat until very hot, about 3 minutes.

Bring ham hocks and 3 quarts water to a boil in a large stockpot over high. Reduce heat to low to maintain a gentle boil; partially cover, and cook, undisturbed, until meat is tender, about 2 hours.

Put the ham hocks, pork shoulder cubes, and skin in a large dish; season lightly with salt and pepper. Cover and refrigerate overnight. In a bowl, cover the beans with 3 inches of water and soak ...