Do you have a friend who is reliable, warm, caring, and has their sh*t together? Me, too. Mine is the ham hock.
The ham hock is always there for me in a time of need. Being comprised of meat, skin, bone, and lots of collagen, the hock is a nutritional powerhouse, and adds a richness and depth of flavor to every dish it is in. Regardless of how busy, distracted, or uninspired I am in the kitchen, the hock will come through and make a delicious dish easy (even on a weeknight).
Since we restocked on ham hocks last week, I've been coming back to a favorite recipe, adapted from Ali Slagle at the New York Times.
Parmesan, Ham Hock, and White Bean Soup With Hearty Greens (Slow Cooker edition)
- 2lb ham hock, unsmoked
- 4 tbsp extra virgin olive oil
- 1 head garlic, approximately 8 large cloves, peeled and chopped
- 8-10oz parmesan, rinds are great!
- Juice from 1 lemon
- Couple sprigs of thyme
- 1/2 tsp red pepper flakes
- 4-5 large pieces of chard or kale, stemmed and chopped
- 2 cups white beans, soaked overnight.
- 6-8 cups high quality bone broth
- Salt and Pepper
- Heat a skillet over medium heat and add a small splash of olive oil. Salt and pepper the hock on both sides, and continue to brown.
- Once the ham hocks are browned on all sides, transfer the hocks to a slow cooker, or to a plate to reserve until later.
- Continue to brown the garlic in the remaining fat from the browning hocks, add thyme and red pepper flakes after the garlic has softened. Cook until aromatic and transfer to slow cooker.
- Add the beans to the pot and stir to coat with the delicious pork-y, herb-y mixture. Once the beans have been stirred in the mix, pour in broth (use more if you like a soupier soup), and add the hock if you haven't already. Set slow cooker on low for 6 hours and wait for the magic to happen.
- When the slow cooker timer is nearly complete, it is the time to mix in the parmesan rinds and chopped greens. These shouldn't cook for more than 10-15 minutes. Test for tenderness in the beans, and the meat should be falling off the bone.
- Once the beans are tender, the meat is tender, and the green are tender, you are ready to serve with salt to taste and some of that lemon juice. Best enjoyed with a loaf of heritage, local sourdough bread, and more grated parmesan to garnish.
Have you tried ham hocks before? What are your favorite ways to prepare them? I always love hearing stories from your kitchens!
Shop hocks and so many other nourishing cuts of pork.
Happy Cooking,
Corinne
