Smoked Ham Hock Recipes

SMOKED HAM HOCK HOMINY STEW

Smoked Ham Hock Hominy Stew image

Yield Serves 6

Number Of Ingredients 11

Ingredients

2 tablespoons corn oil
1 large onion, chopped
1 1/2 teaspoons ground cumin
1 teaspoon dried thyme, crumbled
1 bay leaf
1/2 teaspoon dried crushed red pepper
2 pound smoked ham hocks
2 14 1/2-ounce cans chicken broth
1 14 1/2-ounce can sliced stewed tomatoes
3 large garlic cloves, finely chopped
2 15-ounce cans golden hominy, drained

Steps:

Heat oil in Dutch oven over medium-high heat. Add onion, cumin, thyme, bay leaf and dried red pepper and sauté 5 minutes. Add ham hocks, broth, tomatoes and garlic. Simmer until ham hocks are tender, about 1 1/2 hours.
Transfer ham hocks to work surface. Remove meat and cut into bite-size pieces. Discard fat and bones. Return meat to pot. Add hominy and simmer until hominy is just tender, about 15 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat until heated through.) Ladle into bowls and serve.

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Sweat onions with a small pinch of salt in a large stock pot or Dutch oven over medium-low heat, stirring occasionally, until just translucent. Add garlic and continue cooking for an additional 2 minutes. Add ham hocks to pan and cook, stirring occasionally, for about 5 minutes.
Add chicken stock, water and beans to pot. Turn heat to high and bring to a boil. Stir, making sure all beans are in the liquid. Add bay leaves and thyme. Reduce heat to low and simmer, stirring occasionally, for 1-1/2 to 2 hours or until beans are just tender. Add tomatoes and simmer for another 15 to 20 minutes, stirring occasionally.
Remove bay leaves and discard. Check for seasoning and add salt and pepper as needed. (Warning, hocks can be VERY salty, so go light on the salt until you've tasted the soup!)
Remove hocks and shred meat from bone. Place a few pieces of the ham meat in the bottom of a serving bowl. Ladle soup over and around ham pieces. serve immediately.

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