Ham hocks?

Recipes and techniques using brine.

Ham hocks?

Postby Epicurohn » Tue Nov 07, 2006 8:56 pm

Anybody got a good recipe for smoked ham hocks?

I've seen Spanish ham hocks are not smoked (at least the ones I can get in the US). Are they dry cured or brine cured and baked?


Thanks,

David
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Postby Fallow Buck » Wed Nov 08, 2006 9:56 am

Epicurohn,

I've used hocks in Terrines before and they are quite nice. The liquor is quite gelatinous so the terrine sets well.

The other thing is to boil them like a stew with some winter veggies and cabbage. A very hearty lunch after a cold day our in the elements.

RGds,
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Postby vinner » Wed Nov 08, 2006 5:56 pm

Epicurohn:

Are you looking for a recipe to make ham hocks, or those that use them? I can run some by you on the latter.
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Postby saucisson » Wed Nov 08, 2006 6:19 pm

I did a hock like this:

1kg hock.
I made a brine of:
500ml cider
500ml water
126 gm Salt
126 gm Sugar
6 gm Saltpetre.

I put 500ml in a resealable bag with the hock with the air squeezed out and placed in an old ice cream tub and turned the bag over daily for a week in the fridge.

Dave
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Postby Epicurohn » Fri Nov 10, 2006 3:12 am

Vinner,

Recipes on how to make the actual hock.

Saucisson,

Any pointers on the smoking side of the process? What wood do you use?

On another note, I made Len Poli's Saucisse d'Toulouse and it has become the wife's fav. Any suggested recipes on what dishes to prepare with saucisse besides cassuelette?

Thanks,

David
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Postby saucisson » Fri Nov 10, 2006 11:42 am

I'm currently smoking with plum tree because that's what I have felled in my back garden. Lovely sweet smelling timber, I'll be sorry when it's used up. I'm very new to cold smoking, but use a 25W soldering iron in a baked bean can in a barbecue, see the smoking and barbecueing section if you want more details.

I haven't actually smoked a hock before, just processed them as baby hams, I'm doing one now to smoke as we speak.

Dave
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Postby Patricia Thornton » Fri Nov 10, 2006 12:31 pm

I've just read about a Thai restaurant in Sydney harbour called Longrain that does caramelised pork hock with 5 spices and chilli vinegar, which sounds rather nice.

I'm rather fond of Thai food so has anyone ever tried it, or know the recipe?
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Postby Fricandeau » Fri Nov 10, 2006 12:39 pm

I have a Chinese caramelised hock recipe: I'll try to remember to post it later.
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