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