How to cook fresh ham hocks
Ham Hock Recipe Instapot followed by Ham Hock and potato chowder
Ingredients
o 1-2 packages of alluvial ham hocks rinsed, dried and salted.o 1 to 2 quarts of stock (Either pork/ chicken/ vegetable or even water if stock is not available). Using stock just adds flavor, the pork will flavor the water to be used in the next recipe.
o Herbs (optional)
Equipment
o Instapot
o Slotted spoon
o Strainer
Steps
o Salt sliced hock and sear until browned using Sautee function of Instapot, just a few minutes on each side.o Place ham hocks, stock to just below the top of hocks, and herbs into Instapot.
o Place lid on and set the vent to sealed.
o Cook on high for 40 minutes and let run.
o When 40 minutes are up let the natural vent go for 20 minutes and then release remaining pressure.
o Remove hocks with a slotted spoon and remove bones. You can then leave them in chunks or chop them depending on how you want to use them.
o Strain liquid and save in fridge or freezer until it will be used.
Ham Hock and potato chowder
This recipe is a blank canvas for you to add your own spin on it. For example you could think of it like a baked potato and then add toppings, or go with a curry flavor profile and add vegetables and greens. (Gluten Free)
Ingredients
o Ham Hocks (cooked and chopped)
o 2-3 tbs unsalted butter
o 1 yellow onion - small diced
o 3-4 cloves of garlic - minced
o 2-3 large russet potatoes – medium diced
o 2 quarts of stock. Use liquid from cooking hocks and add either chicken or pork stock if you have it.
o Herbs – fine chopped
o 1 pack of plain instant mashed potatoes
o Half and half or cream as needed. Around 3-4 cups tops
o Salt and Pepper – to taste
Equipment
o Cutting board
o Knife
o Soup pot
o Cooking spoon
o Whisk
Steps
o Cut all veggies and have them ready to cook.
o Melt butter in soup pot on medium/ low heat and place in chopped onions.
o Sweat until translucent and add garlic and cook until fragrant.
o When garlic is fragrant place potatoes into pot and stir.
o Place stock/ cooking liquid into pot and make sure potatoes are completely covered and bring to a simmer.
o Cook until potatoes are fork tender and add liquid if needed
o Slowly sprinkle instant mashed potatoes into liquid and let it bloom in steps until the consistency is thicker than a normal chowder.
o Add herbs and let simmer for 2-3 minutes.
o Slowly whisk in half and half until you reach your desired consistency.
o Finish with salt and pepper to taste and serve
Notes:
o You can cook this same recipe with a Roux or cornstarch slurry if that is your preferred
method.
o You can also add any sorts of vegetables/ herbs/ or garnishes that you wish.
o This recipe is more of a blank canvas for you to add your own spin on it.