Ham Hock Seasoning

Preparation info

  • Difficulty

    Easy

  • Yield:

    6 Cups

Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

Ingredients

  • 2 ham hocks (about pounds)
  • Water to cover (about 2 quarts)

Method

  • Split or crack the ham hocks in half.
  • Put the ham hocks in a saucepan and add cold water to cover. Bring to the boil and cover. Cook 2 hours, or until the hocks are fork-tender. Add more water to the kettle as the liquid cooks down so that there will be about 6 cups of ham hock liquid in the saucepan when finished.