Smoked ham hocks are a delicious and flavorful cut of meat that can be used in a variety of dishes. Whether you're making a hearty soup, a succulent stew, or simply enjoying it as a main course, knowing how long to boil a smoked ham hock is essential for achieving the perfect texture and taste.
Brining and Curing the Ham Hock
Before boiling the smoked ham hock, it's important to brine and cure it to enhance its flavor and tenderness. To do this, you'll need to prepare a brine solution. In a large clean container, stir together the brine ingredients until the salt has dissolved. Then, add the ham hocks to the brine, ensuring that they are completely submerged. Cover the container and refrigerate it for 2 weeks to allow the hocks to cure.
Smoking the Ham Hock
After the 2-week curing period, remove the ham hocks from the brine and rinse them briefly under cold water. If desired, you can save the spices from the brine to use later when poaching the hocks. Next, it's time to hot smoke the ham hocks. This will add a smoky flavor to the meat. Ideally, you should use a hot smoker for this process. However, if you don't have one, you can improvise with items like an old vegetable steamer or a colander inside a pan.
To hot smoke the ham hocks, you'll need a base to smolder the wood chips, something to suspend the hocks, and a lid to prevent oxygen from igniting the chips. Gently smoke the ham hocks for 30-45 minutes, depending on how smoky you want them to be.
Poaching the Ham Hock
Once the ham hocks are smoked, they are ready to be poached. Peel and roughly chop the vegetables and place them in a large heavy-based pan along with the spices and the hocks. Cover everything with cold water, and if needed, add extra water to ensure it doesn't run out during the cooking process. Bring the pan to a boil and then reduce the heat to a gentle simmer. Allow the hocks to poach for 5-4 hours or until the meat starts to fall away from the bone.
It's important not to stir the ham hocks too much, especially in the last hour of poaching, to prevent them from falling apart. While the ham is poaching, you can prepare a glaze to enhance its flavor even further.
Preparing the Glaze
To make the glaze, simply boil all the glaze ingredients together and slowly reduce them down to a loose syrup consistency. Be careful not to burn the sides of the pan, as this can cause the glaze to turn bitter.
Finishing the Ham
Preheat your oven to 170°C. Once the ham hocks are poached, carefully remove them from the cooking liquid, saving the stock for another recipe. Allow the ham to cool for a few minutes before handling it.
To prevent the ham from burning during the roasting process, create a trivet of vegetables in the roasting tray for the ham to sit on. Carrots, onions, celery, and hardy herbs are commonly used for this purpose.
Place the ham on the trivet and gently score the skin using a sharp knife, being careful not to cut through to the meat completely. If desired, you can also stud the ham with a few cloves for decoration. Lightly glaze the ham with some of the prepared glaze using a pastry brush, baster, or spoon. Reserve some glaze for future basting.
Roast the ham for 20 minutes, then glaze it a second time. Return it to the oven for 10-minute intervals, glazing and basting every time. After a few intervals, the ham should look sticky and caramelized.
Allow the ham to rest for at least 20 minutes before serving. To serve, tear the ham open using forks and dress it with the juices from the roasting tray. For an extra burst of freshness, squeeze some fresh orange juice over the ham.
Can I skip the brining and curing process?
While brining and curing the ham hock is not mandatory, it significantly enhances the flavor and tenderness of the meat. Skipping this step may result in a less flavorful and less tender end product.
Can I use a different smoking method?
A hot smoker is ideal for smoking the ham hocks, but if you don't have one, you can experiment with other methods. Just ensure that you have a way to smolder the wood chips, suspend the hocks, and prevent oxygen from igniting the chips.
Can I use the leftover stock from poaching for another recipe?
Absolutely! The stock from poaching the ham hocks is packed with flavor and can be used as a base for soups, stews, or sauces. Store it in the refrigerator or freezer until you're ready to use it.
In Conclusion
Knowing how long to boil a smoked ham hock is crucial for achieving the perfect texture and flavor. By following the step-by-step guide outlined above, you can brine, smoke, poach, and glaze your ham hock to perfection. The end result will be a tender and flavorful piece of meat that can be enjoyed in a variety of dishes. So, go ahead and try this delicious cooking method for your next culinary adventure!
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