Ham hocks are a delicious and versatile cut of pork that can add rich, smoky flavor to soups, stews, beans, greens, and more. But when it comes to preparing ham hocks, there’s an age-old question: should you remove the skin before cooking or leave it on?
In this comprehensive guide, we’ll explain everything you need to know about ham hocks, including whether or not to remove the skin, the pros and cons of each method, how to remove the skin properly, tips for cooking ham hocks with and without the skin, and delicious recipe ideas.
What Is a Ham Hock?
A ham hock (or pork knuckle) is the lower portion of a pig’s hind leg, specifically the ankle joint. It contains a high amount of collagen which breaks down into gelatin when cooked adding body and rich flavor to dishes. Ham hocks are often cured, smoked, or pre-cooked.
Do You Remove the Skin Before Cooking?
This is a point of debate among home cooks. Some argue the skin should be left on to add flavor, collagen, and moisture. Others prefer removing it for health reasons or because they find the skin tough.
Ultimately, it’s a personal choice based on your preferences and the recipe. Here are some things to consider:
Pros of Leaving Skin On
- Adds flavor from smokiness, spices, etc.
- Provides collagen/gelatin to thicken liquid and tenderize meat.
- Keeps moisture in during cooking.
- Provides textural contrast – skin gets crispy.
- Contains healthy fats and nutrients.
Cons of Leaving Skin On
- Higher in calories/fat.
- Skin can be rubbery and tough if not cooked properly.
- Some find it unappetizing.
- Need to skim fat rendered during cooking.
Pros of Removing Skin
- Lower in calories and fat.
- Allows seasonings to better penetrate meat.
- Eliminates risk of unpleasant textures.
- Easier to remove fat after cooking.
Cons of Removing Skin
- Can dry out the meat.
- Loses some smoky ham flavor.
- Less natural collagen.
- Need to supplement moisture.
How to Remove the Ham Hock Skin
If you opt to remove it. follow these simple steps
- Use a sharp knife to cut through the skin about 2-3 inches from the top of the hock.
- Pull the skin away from the meat using your fingers.
- Cut through any remaining connective tissue.
- Scrape off excess fat underneath skin and discard.
- Chop skin into small pieces to add back later (optional).
- Rinse hock and pat dry. It’s now ready to cook skinless.
Tip It’s easier to remove skin after cooking but you lose any crispy skin texture
Cooking a Ham Hock With the Skin On
For delicious ham hocks cooked with the skin on:
- Rinse under cool water and pat dry.
- Place in large pot and cover with water.
- Bring to a boil then reduce to a simmer.
- Cook for 1 1/2 – 2 hours until very tender.
- Remove hocks and reserve cooking liquid.
- When cool enough to handle, remove meat from bones.
- Chop or shred meat, discard bones, and add back to cooking liquid.
- Skim fat from surface before using in recipes.
The low gentle boiling extracts maximum flavor and naturally loosens the skin. The skin provides texture contrast and the collagen gives body to the cooking liquid.
Cooking Without the Skin
To cook skinless ham hocks:
- Pat dry ham hocks and rub with spices/herbs.
- Brown well on all sides in olive oil over medium-high heat.
- Add cooking liquid like broth, water, or wine.
- Simmer over low heat around 2 hours until fork tender.
- Remove meat from bones when cool enough.
- Shred meat and add back to cooking liquid.
Without the skin, searing the hocks gives color and caramelized flavor. You may need to add moisture as the meat can dry out.
Delicious Ham Hock Recipes to Try
Here are some amazing ways to use ham hocks in your cooking:
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Split Pea and Ham Hock Soup – A classic! Simmer hocks with split peas, veggies and seasonings.
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Red Beans and Rice – Perfect for weeknights. Cook beans with ham hocks and create flavorful pot liquor.
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Ham Hock and Greens – Soul food! Braise hocks low and slow with collard or mustard greens.
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Ham Hock Hash – Make from leftover hock meat. Cook with potatoes and onions for breakfast.
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Ham Hock and Potato Chowder – Comfort food! Purée cooked hocks with potatoes, corn, and cream.
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Ham Hock Gravy – Braise hocks, then use defatted cooking liquid as the base for sausage gravy.
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Ham Hock Tacos – Shred smoked hock meat and top soft tortillas with fixings like pineapple salsa.
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Ham Hock Ramen – Add thinly sliced hock meat to hot broth with ramen noodles and toppings.
Frequently Asked Questions
Is ham hock healthy?
Ham hocks can be part of a healthy diet. They provide protein, vitamins, and minerals. Just be mindful of sodium content if using cured hocks. Limit intake if concerned about fat and cholesterol.
How long does it take to cook ham hocks?
Cook times range from 1-3 hours depending on size. Smaller hocks may take 1-2 hours. Larger, meatier hocks can take 2.5-3 hours. Cook until fork tender.
Can you eat ham hock skin?
Yes, the skin is edible though it can be chewy if not cooked thoroughly. For tender skin, braise hocks low and slow until the meat is pulls away from the bone. The skin should be very soft.
What’s the best way to cook ham hocks?
Low and slow moist cooking methods like braising, simmering or slow cooking produce the most tender, flavorful ham hocks. You can also roast them in the oven.
What do you do with cooked ham hocks?
Shred or chop the cooked meat and add it to soups, stews, beans, rice, pasta, etc. The flavored cooking liquid also makes an excellent soup base or gravy.
