This was pretty tasty - and the first time I'd ever bought and cooked a ham hock. I had to do a little research; I didn't know whether to get a smoked one or not, but I finally settled on a pretty large "hickory smoked pork hock". Otherwise, I made the recipe exactly as written, ingredient-wise. I took the hock out at 4 hours, let it cool for 30 minutes, then stripped it and put the meat and a good amount of the pork fat back into the pot for another 30 minutes. It's a good thing I read elsewhere to peel off and discard the skin from the hock; I wouldn't have known any better otherwise. The dish tasted better when reheated over the next couple of days, since it thickened up more. I had thought the liquid would cook away over 4 hours or so, so I had the heat on low most of the time, but I guess that medium-low (as written) would have been fine after all. I have another hock in the fridge, so I'll be making this again in a week or two. A nice little adventure!
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This was pretty tasty - and the first time I'd ever bought and cooked a ham hock. I had to do...