The colder months of winter call for hearty and comforting soups that warm you up from the inside out. And one of the best ways to elevate the flavor of any soup is by adding a smoked ham hock or ham shank. The smoky essence of the ham infuses the soup, while the saltiness adds a delicious depth of flavor. Whether you choose a ham hock or ham shank, both will contribute to a rich and satisfying soup. But what exactly is the difference between the two?
Ham Hock vs. Ham Shank: Similarities and Differences
From a culinary perspective, ham hocks and ham shanks are quite similar, with just a couple of distinctions between them. Ham hocks tend to be bonier and have less meat because they come from the area of the pig's leg closest to the foot. On the other hand, ham shanks are meatier as they are obtained from the area just below the shoulder or hip. Both cuts contain a significant amount of collagen, which adds richness to any recipe. However, due to their toughness, both ham hocks and ham shanks require long cooking times, such as braising or stewing, to render them tender and delicious.
Both ham hocks and ham shanks are readily available and affordable, although ham shanks are usually slightly more expensive. They can be purchased smoked, but occasionally you may find unsmoked ham shanks. If you come across unsmoked shanks, be sure to grab them and freeze them for future use. Unsmoked ham shanks can be cooked similarly to lamb or beef shanks. Pair them with creamy white beans and sautéed greens for a satisfying winter dinner.
If you're looking for a delicious soup recipe that incorporates smoked ham hocks, Gam's Navy Bean Soup is a perfect choice. This recipe yields 6 to 8 servings and is ideal for chilly nights or a comforting lunch during the rainy season.
Ingredients:
- 1 pound dried navy beans
- Water
- 2 tablespoons vegetable oil
- 2 large onions, chopped
- 2 large carrots, peeled and diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1/4 cup chopped parsley
- About 2 pounds of smoked ham hocks, sawed into halves
- 1 teaspoon each dried rosemary and thyme
- 1 teaspoon dried mustard
- 1 bay leaf
- 4 cups chicken broth
- Salt and pepper to taste
Directions:
Prep the beans:
Sort through the dried navy beans and remove any debris. Rinse the beans and drain well. Place the beans in a 6 to 8-quart pot, cover them generously with water, and bring to a boil over high heat. Remove from heat, cover, and let stand for at least 1 hour. Drain and discard the water. Set the beans aside. Alternatively, you can soak the beans overnight, drain them, and continue with the recipe.
Make the veggies:
Heat the vegetable oil in the same pot. Add the chopped onions, diced carrots, diced celery, minced garlic, and chopped parsley. Cook uncovered over medium heat, stirring occasionally, until the onions become tender and translucent (approximately 10 minutes).
Finish the soup:
Add the soaked navy beans, smoked ham hocks, dried rosemary, dried thyme, dried mustard, bay leaf, chicken broth, and 1-1/2 quarts of water to the pot. Bring the liquid to a boil. Cover the pot, reduce the heat, and simmer the soup for about 3 hours, or until the meat is tender enough to easily pull off the bones and the beans are soft and mashable.
If you prefer a creamier consistency, you can puree half of the soup and add it back in with the beans.
Serve hot:
Carefully shred the meat off the smoked ham hocks and return it to the soup. Serve the flavorful and comforting Gam's Navy Bean Soup hot, and enjoy the smoky goodness!
When it comes to adding depth and flavor to your soups, smoked ham hocks and ham shanks are excellent choices. Whether you opt for a bonier ham hock or a meatier ham shank, both cuts of meat contribute to a rich and hearty soup. Gam's Navy Bean Soup, featuring smoked ham hocks, is a perfect example of a comforting winter dish that will warm your soul. So, embrace the flavors of smoked ham and enjoy a bowl of this delicious soup on a cold winter day.
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