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Old 04-12-2007, 04:55 PM   #11
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Quote:
Originally Posted by bethzaring
Thanks for the hock numbers! This sucker is smoked. It looks like it started to be cut in two pieces, but never happened.
Ham hocks are usually sold with the bone partially sawed through. When they do this the hock is said to be "cracked". This is done so that the cooking liquid can penetrate the marrow of the bone and bring out more flavor. If you buy another ask the butcher to crack it so that you can make the most of the hock.
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Old 04-12-2007, 06:32 PM   #12
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I hear ya mudbug and Uncle Bobby. I promise I will reserve some ham, do my homework, and make my first ever red beans and rice
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Old 04-12-2007, 06:34 PM   #13
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you will sooooooooo not be sorry, beth!
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Old 04-13-2007, 05:24 AM   #14
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oK--I want to know what the grocery stores are selling us--pygmy pig hocks?????????? No ham hock I ever bought looked as delicious as yours, Beth, nor as big----no wonder you were concerned about what kind of bean to best cook it with!!!!! I would, too. Bon apetit!!
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Old 04-14-2007, 09:31 AM   #15
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Update on the ham hock.

Yesterday I simmered the stuffings out of the hock. I had it in a near 6 gallon pot covered with fresh water, when I realized the hock had almost been completed severed in two. I did not need a pot that big to cover the hock with water . The pot I needed to soak the beans was tied up until after dinner, so I soaked the beans overnight.

I now have two gallons of ham stock . Presently I am simmering the beans in some of the stock.

While I was flipping pancakes this am., I looked in my '97 edition of Joy of Cooking, and sure enough, they have a section on red beans and rice , whodathunk? I will have to sub some bulk pork sausage, tis all I have
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