My First Ham Hock

Posted byBZ MaestroPosted inFoodTags:

Bless my father-in-law. He and I have discussed ham hocks on several occasions. I’ve been interested in them and wanted to cook with one for some time, but I haven’t been anywhere that sells good ones since COVID hit.

Well I received one for the holiday from my wife’s father, who picked it up at the Allentown Farmers Market. After going over potential recipes for an hour online, I settled on using it to make a dish of rice, lima beans and the hock tonight.

The lower level of our house smelled like heaven for the two hours that this dish was in the works. And the finished product was right on the mark.

There is enough of this left over to feed my wife and me for the rest of the week.

I’ve got lunches out scheduled for the next couple days and hope to post on those. I’ve also been working on what may be the most ambitious writing project I’ve ever undertaken, on a fairly serious topic. I look forward to getting that up for you all to read. But it will take a while longer considering my return to work next week.

Published by BZ Maestro

I live outside of Philadelphia and have been food-obsessed for as long as I can remember. After toying with the idea of starting a blog for a fairly long time, the extinction of a food-themed message board that I frequented for years prompted me to finally take action. Thank you for taking the time to check out what I've been up to - and eating. If you've enjoyed what you have read and seen, please consider clicking the "like" button and signing up as a follower.

7 thoughts on “My First Ham Hock”

  1. Outstanding! How smoky was it?

    It’s been snowing most of the day here in southern WI. Something like this would’ve been perfect for supper.

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  2. That looks spectacular and I can almost taste it. That must have been a huge hock. Looks like you got lots of meat off of it. It’s a favorite meal of mine but don’t make it often. I’ve never seen it made with rice. Sounds like a great idea. I usually put a little carrot in mine. I think it’s more for color than taste.

    Our hocks are the size of MY clenched fist. I usually have to use 2 to get a little meat.

    Did you have some unrealized satisfaction cutting into the skin after it boiled a bit? (I’m strange)

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    1. I did enjoy breaking it apart. This recipe had few ingredients. I added an onion, which wasn’t one of the ingredients. I think if I make it again,, I’d add carrots and maybe some herbs or something.

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