Another ham hock post didn’t seem worthwhile initially. But the photos I took of the latest one my father-in-law passed along to me in the pot with a large can of baked beans looked too good to keep to myself.
Smoked ham hocks generally don’t come in a state that is proper for eating. A fairly large one, like the hock I had, needs to be boiled for at least close to a couple hours for the meat to soften to the point where it’s pleasant and easy to chew. I did that before draining the water and adding the beans to the pot. I also threw in a little salt, pepper, garlic powder and maybe 2-3 tablespoons of a jarred barbecue sauce I had in the fridge.
I didn’t break the hock up as you see it in the photos until it had finished simmering with the beans and was off the stove. It will sit overnight before I take a taste of the ham and beans.
I have a cheesesteak planned for lunch tomorrow and will be back with a report on that.