HOCK CUP RECIPES

SLOW-COOKED SMOKED PORK HOCK - SO DELICIOUS

Slow-Cooked Smoked Pork Hock - So Delicious image

Pork hock is usually smoked to tenderize the meat and bring it that nice amount of smoky flavor. Cooking it in a crockpot only requires a few ingredients to produce a flavorful dish. You can add some cabbage, bell peppers, onion, and anything else in the crockpot, and wait for your meal to be ready!

Provided by Vlad Popa

Total Time 5 hours

Yield 4

Number Of Ingredients 8

Ingredients

½ cabbage head
1 red bell pepper
1 yellow bell pepper
1 onion, chopped
1 pound smoked pork hock
2 cups of water
salt
pepper

Steps:

You can start with the veggies. Slice the cabbage; dice both of your bell peppers and chop the onion.
Slice the smoked pork hock in large chunks.
Pour 1 cup of water in your crockpot. Add both bell peppers, onion, and the pork chunks. Season with salt and pepper.
Put a lid over the crockpot, and set it at “High”. Cook the dish for the next 4 hours. After that, add the cabbage and continue cooking for 1 more hour.

Nutrition Facts : Calories 248 calories , ProteinContent 13 grams , FatContent 24 grams , CarbohydrateContent 12 grams

GREEN BEANS WITH HAM HOCK AND NEW POTATOES RECIPE | TH…

Green Beans with Ham Hock and New Potatoes Recipe | Th… image

Provided by Patrick and Gina Neely : Food Network

Categories side-dish

Total Time 1 hours 33 minutes

Prep Time 3 minutes

Cook Time 1 hours 30 minutes

Yield 6 to 8 servings

Number Of Ingredients 5

Ingredients

2 ham hocks
3 pounds green beans
1/2 cup sugar
2 pounds small red new potatoes
2 tablespoons seasoned salt

Steps:

In a large pot, fill with enough water to just cover ham hocks and bring to a boil. Cover and simmer 45 minutes. Add beans and sugar and continue cooking another 25 minutes. Add potatoes and salt and cook until potatoes are tender, about 20 minutes more. Remove hocks from pot and remove meat from the bone. Add meat back to the pot, add salt and pepper, to taste, and serve.

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HAM HOCK AND LENTIL SOUP RECIPE - FOOD NETWORK

From foodnetwork.com
Reviews 5
Category main-dish

In a large saucepan, over medium heat, add the oil. When the oil is hot, add the onions, celery, and carrots. Season with salt and pepper. Saute for 4 minutes. Add the garlic, bay leaves and thyme. Saute for 1 minute. Add the ham hocks and stock. Bring the liquid to a boil, reduce the heat to medium-low and cook about 1 hour, or until the hocks are tender. Add the lentils and continue cook for 25 to 30 minutes or until the lentils are tender. Remove from the heat and stir in the parsley. Reseason with salt and pepper if needed. Remove the ham hocks and remove the meat. Add the ham back into the soup. Ladle the soup into individual serving bowls and serve with crusty bread.

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Reviews 4
Total Time 55 minutes
Category Side Dishes
Calories 317 calories per serving

In a Dutch oven, cook salt pork until lightly browned. Drain, reserving 2 tablespoons of drippings. , Stir the remaining ingredients into the reserved drippings. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until greens are tender.

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Reviews 4.8
Total Time 600 minutes
Category Dinner
Cuisine American
Calories 325 kcal per serving

Discard the skin of the ham hock and shred the pork off the bone, add back to the soup.

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SLOW-COOKER HAM AND BLACK-EYED PEA SOUP - BETTYCROCKER…

This recipe is proof that soup is a perfect food to slow cook. The low and slow cooking softens up the ham hock and infuses the black-eyed peas with loads of flavor, without turning them to mush. And after it’s finished its flavoring duties, that ham hock still has more to give your soup. The meat that’s clinging to the hock gets chopped into bits and added back in for a toothsome texture and heartiness that’ll satisfy the whole family. So next time you need a set-it-and-forget-it family dinner, you know what to do.
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Reviews 5
Total Time 7 hours 25 minutes
Cuisine Southern
Calories 260 per serving

Skim off any excess fat from top of soup. Add parsley, and serve.

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My family loves navy bean soup! Beans were a commodity you did not survive without in the '30s. This excellent navy beans and ham soup is a real family favorite of ours and I make it often. —Mildred Lewis, Temple, Texas
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Reviews 4.6
Total Time 02 hours 15 minutes
Category Dinner, Lunch
Calories 245 calories per serving

Rinse and sort beans; soak according to package directions., Drain and rinse beans, discarding liquid. Place in a Dutch oven. Add the tomatoes with juice, onion, ham hock, broth, water, salt and pepper. Bring to a boil. Reduce heat; cover and simmer until beans are tender, about 1-1/2 hours., Add more water if necessary. Remove ham hock and let it stand until cool enough to handle. Remove meat from bone; discard bone. Cut meat into bite-sized pieces; set aside. (For a thicker soup, cool slightly, then puree beans in a food processor or blender and return to pan.) Return ham to soup and heat through. Garnish with parsley if desired.

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Return the meat to the Instant Pot. Stir and serve.

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HEARTY NAVY BEAN SOUP RECIPE: HOW TO MAKE IT

Rinse and sort beans; soak according to package directions., Drain and rinse beans, discarding liquid. Place in a Dutch oven. Add the tomatoes with juice, onion, ham hock, broth, water, salt and pepper. Bring to a boil. Reduce heat; cover and simmer until beans are tender, about 1-1/2 hours., Add more water if necessary. Remove ham hock and let it stand until cool enough to handle. Remove meat from bone; discard bone. Cut meat into bite-sized pieces; set aside. (For a thicker soup, cool slightly, then puree beans in a food processor or blender and return to pan.) Return ham to soup and heat through. Garnish with parsley if desired.

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Return the meat to the Instant Pot. Stir and serve.

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From bettycrocker.com
Reviews 4.5
Total Time 1 hours 20 minutes
Cuisine Soul Food
Calories 390 per serving

Remove and discard bay leaf. Remove ham hock. Remove ham from bone; discard bone. Shred ham; return to Dutch oven and stir. Serve over hot cooked rice.

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SLOW COOKER SPLIT PEA AND HAM SOUP RECIPE - FOOD.COM

Easy and delicious! Very thick and hearty! Freezes well! (I always make a double batch and freeze 2/3.) Update: If you overcook, the soup will get even thicker than usual! and turn a little bit of an olive drab color--it will still taste good though!
From food.com
Reviews 5.0
Total Time 8 hours 30 minutes
Calories 345.9 per serving

Serve!

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