Make the ham hock stock: Bring 3 quarts water, chicken stock, ham hocks, carrots, celery, onions, bay leaves, parsley, thyme, and peppercorns to a simmer in a large Dutch oven over medium-high.

Loaded with rich, smoky ham (and a homemade ham hock broth), potatoes, and plenty of cheese, this hearty ham and potato ...

Drain green beans and remove ham hock, then set aside. Preheat oven to 350 degrees Fahrenheit. Add vegetable oil to a frying pan and place over medium-high heat.

Green split peas are an underrated winter staple, probably because slow cooking isn’t as popular these days. But they’re one of my must-haves, especially paired with a good value ham hock.

If you’re looking for warm comfort food on a cold and dreary day, consider slow cooker green beans, ham hock and potatoes. Serves 6 ...

Dry-cured ham hock, also called “country ham,” is a salty, dry, and shelf-stable option. It lends a very robust flavor to help season your recipes, Gillespie says.

Chef notes. This recipe reminds me of my grandmother’s cooking, brought into the present day. She would have used ham hock, but I find that the shank has so much more meat on it.

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.