Ham hocks have the reputations of being a more "peasant" style meat (as my son would say when he was a little boy!), but when I got two of them when I purchased a half hog from a local farmer, I knew I'd have to find some way to make them more delicious than what I've experienced in the past. After looking through cookbooks and scouring the internet, I decided that a Oven Braised Ham Hock could be my solution.
Growing up having Southern parents, I heard about ham hocks a bit. In the South, ham hocks are used to flavor soups, greens, and beans among other things. My mom didn't cook with them because she didn't like them. Her mom would cook green beans with ham for hours and I think she was traumatized by it! However, ham hocks have a really great flavor and when properly cooked, are super tender.
How to buy ham hocks ...
... if you don't buy a half hog from a farmer! If your store doesn't stock ham hocks, ask at the butcher counter if they can get them for you. At my grocery store, I can find them in the freezer and they are usually cut into smaller sizes. If that's how you find them, you'll need to buy four.
As you can see, mine is all one piece and weighs about three pounds.
Season the ham hock liberally with salt and pepper, then lay it on a bed of sliced onions and garlic. Depending on the onion size, you'll need one or two. You want enough onions slices to cover the bottom of the braising dish.
The method to make Oven Braised Ham Hock
Start the ham hock in a hot oven so you can get the fat nice and crispy. After about 30 minutes, add some bay leaves, a couple of cinnamon sticks, and some juniper berries. Cover your baking dish and let it cook for 2-3 hours.
You want it to be so tender and succulent! It will just come right off the bone. And the flavor? Amazing! The onions and garlic mixed with the cinnamon and juniper berries is SO good!
How to serve Oven Braised Ham Hock
I love these with some oven roasted potatoes, but I also like to have a salad of some kind with a vinaigrette because it helps offsets the pork so well! I like a carrot salad, or Belgian endive. 🙂
Recipe
Oven Braised Ham Hock
Ingredients
- 1 3-pound ham hock or 4 individual serving size pieces
- 1 large onion sliced
- 6 large garlic cloves
- 3 bay leaves
- ½ tablespoon juniper berries
- 2 3-inch cinnamon sticks
- ¼ cup olive oil
- 1 cup beef stock
- sea salt and freshly ground black pepper
Instructions
- Preheat oven to 450°F.
- Generously season the ham hock(s) with seat salt and freshly ground black pepper.
- Place the onion slices and the garlic cloves on the bottom of a braising dish or roasting pan. Place the ham hock(s) on top of them and drizzle a little olive oil over all of it. Pour the beef stock in the dish.
- Place the braising dish or roasting pan in the oven and roast for about 25 minutes, or until the skin is a little crispy. Remove from the oven and lower the heat to 350°F.
- Add the bay leaves, juniper berries, and cinnamon sticks to the braising dish, cover, and place the braising dish back into the oven. Roast for 2-3 more hours, or until the meat is easily removed from the bone. You can aim for 165℉ internal temperature, but I always trust physically testing for tenderness.
Cris
What should the internal temp be for a fall off the bone tenderness?
Tammy Circeo
Internal temp for safety should be about 165*F. For fall-off-the-bone tenderness, I always physically test as well.
ellie root
Great comments and certainly your recipe has a lot of heart. I'm not mobile so some of the ingredients are not available to me, but I did acquire 3 smoked Hocks having reached out to my neighbors. Your recipe looks wonderful but I'll have to make substitutions. Will white wine do for the broth? Could I put a sprinkling of brn. sugar?
Tammy Circeo
You could use white wine, yes. Be sure to allow the alcohol to burn off. You could also use some brown sugar if you find it necessary, but you'll need to keep an eye out to be sure it doesn't burn.
Kevin McKenna
I’m making Pea Soup today, do you think preparing the hock as above would add another dimension to the soup? And would it be worth the extra step?
Tammy Circeo
My goodness ... that sounds delicious. Yes, preparing the ham hock this way would certainly bring another level to your soup. What time is dinner served? 🙂
Andy
I bought a Hock recently because it was reduced in the store.
I’ve never cooked one before so searched online and found your recipe.
I had to change a couple of things as I didn’t have any juniper berries or beef stock.
No problem, I used gin as you suggested and a strong full bodied English beer instead.
It turned out great and tastes even better cold!!
Thanks for the inspiration.
Tammy Circeo
I'm glad you were able to enjoy it even without a couple of ingredients. A little ingenuity goes a long way!
Terry
This recipe sounds wonderful!!! I do not have access to Juniper berries….and I’m wondering about the cinnamon…I know, I’m Weird. Sorry.
I watched an Andrew Zimmerman (sp?) where they braised ham hocks in beer.
Like yours, the skin gets crispy! Yum!
What do you think? Any alternative recipes without berries and cinnamon?
Tammy Circeo
I'm not sure where you live, of course, but juniper berries are readily available on Amazon, at most grocery stores in the spice section, and if you're a seasoned forager, you can get them in the wild! However, if you truly have NO access, you can substitute 1 Tablespoon of gin if you don't mind cooking with alcohol, or 1 teaspoon of juniper berry extract. Other substitutes would be 1 Tablespoon of fresh rosemary and a squeeze of lemon, or 6 bay leaves, or 1:1 caraway seeds, or 1:1 cardamom. Don't be scared of the cinnamon! It brings an earthy tone and nothing sweet. And you gotta love Andrew Zimmern!!
Liz Ryan
Hi: I actually substituted lingonberry preserves for the juniper berry, and it is delicious! But the beer: How are people using that in the recipe? Are they subbing out the beef stock?
Thanks!
Tammy Circeo
How innovative to substitute lingonberry preserves for the juniper berries. I would be interested in that flavor profile ... I'm a fan of lingonberry preserves!
I do have the idea that people are using the beer in place of the beef stock. Personally, I'd recommend a dark beer for that substitution.
Susan
Looks tasty. The hocks I bought have an outer rind. Do I remove that before outer cooking?
Tammy Circeo
The "outer rind" is the skin and it's not necessary to remove it. Some people prefer to because it does have a lot of fat. However, fat = flavor! So if you leave it on, you might choose to skim some fat before serving. It's your choice!
David E
I tried it using smoked ham hocks, it was delicious but I’d recommend using less salt if you’re using smoked meat. Still cooked almost 3hrs in a Dutch oven and the skin was incredible. Before now I don’t remember having them baked. I will definitely do it again 👍🏾
Tammy Circeo
Absolutely spot on advice to reduce the salt if using a smoked hock. I'm glad you enjoyed it!
Sean
Beautiful recipe, I’m in a similar situation and agree with your approach here.
Quick clarification a “ham” hock is cured and smoked pork hock that is basically a mini ham. You’re using fresh hocks which are untreated. Love your instincts to keep them that way!
Tammy Circeo
Thanks for the clarification! I'll make a note of that.
Summer
Does this work with a ham hock that is already smoked?
Tammy Circeo
Great question. This recipe is intended for a ham hock that has not yet been cooked in any way, including having been smoked. Any flavor from the smoking process would compete with the seasonings listed in the recipe, but I would be curious to try it. You would have to change the cook time as well. Let me know if you try it.