Should I forgo the step of boiling it again and just use it in the recipe it is added to the vegetable and split peas and broth and cooked another hour? O'Shaughnessy When the usual pie lineup feels boring and uninspired for your dessert repertoire, you've got to make Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week. By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy.
You may unsubscribe at any time. Newsletter Shop Help Center. Consisting mainly of skin, tendons, and ligaments, hocks are primarily used to flavor dishes , although many people enjoy braising or slow-roasting hocks and eating them as a main course. The meaty parts require a lot of cooking to become palatable and are often cooked slowly with soups and vegetables, where the collagen and fat can dissolve and impart a savory and smoky taste exclusive to the cut of meat.
Ham is full of protein and iron, but can also be very high in sodium, so be careful when adding salt to your dish. The slow-cooker, everyone's favorite convenient kitchen appliance, is perfect for pulling out the best flavor of ham hocks. You can use ham hocks when cooking dried beans, as well, as in this vintage recipe for Capitol Hill Bean Soup. Just don't forget the skillet of Southern cornbread. From a culinary standpoint, ham hocks and ham shanks are essentially interchangeable with just two differences between the two.
Ham hocks tend to be bonier and have less meat on them because they come from the area of the leg that is closest to the foot of the pig.
Ham shanks, on the other hand, are meatier because they come from the area just below the shoulder or the hip. Both contain a considerable amount of collagen which adds richness to whatever recipe you are making.
And, both require long cooking times using methods like braising or stewing to break down the tough meat into something that can be eaten. Ham hocks and ham shanks are widely available and inexpensive—though, the shanks tend to be a little bit higher priced. Both freeze really well. They are almost always available smoked but occasionally you will see unsmoked ham shanks. A hock is not fatty but can be made tender from all the collagen that breaks down during cooking.
Best of all, the whole thing is covered in skin, and as I always say, the more skin, the better. Both are the same cut of meat, but the ham hock is cured and smoked. If your recipe calls for a ham hock, using salt pork as a substitute will change the end result in a few ways. However, the less assertive flavor of the salt pork leaves more focus on the beans or vegetables in the dish.
Is there a substitute for bacon in recipes? To get that cured or smoky meat flavor of bacon without actually using bacon, try pancetta, prosciutto, smoked sausage, smoked ham or Canadian bacon. There are also some veggie bacon strips on the market if you don't want to use a meat product. The shank half is from the lower portion of the leg. It's shaped a little like a funnel and retains its portion of the femur, plus a shank bone.
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