Using ham hocks might seem intimidating, but the depth and savoriness they provide make them worth it. We've got all you need to know about this flavorful cut.

Preparation. For the Ham Hock. 1. Preheat the oven to 400F. 2. Heat a Dutch oven over medium-high heat. Add the oil and swirl to coat the bottom of the pot.

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.

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.

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.

1. In a soup pot over medium heat, heat the olive oil. Add the butter and when it is foaming, add the onion, garlic, thyme sprigs, and a pinch each of salt and pepper. Cook, stirring often, for 5 ...

Chef notes. In this country the pork, or ham hock, was historically considered a castoff in fine kitchens, and was one of the cuts offered to the servants and slaves, or simply discarded as trash.

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.

Ham hocks vary greatly in size depending on the cut and whether it's taken from the front or hind leg. Look for larger hocks with lots of meat on the bone, about 1 1/2 to 2 pounds each.