Ham Hocks vs. Ham Shank

I used some shanks I bought at Joey's in Lafayette for a ham stock I made a few weeks ago. Turned out GREAT.

Hock. There is a Kraut joint up here that smokes all sorts of Swine and the Hocks up here are as big as both of your fists held together. And costs only $4

I do not know...I'll check today when I go!

yep, $4 total...I nearly shite when I heard that...tried to play it cool, but i think i blurted out "DAmn! I'll take 2!" and lost all my cooking street cred

I use the stock for various peas and beans. I like to keep a supply in the freezer, so I make it a few times a year.

I usually make a black eyed pea soup for New Year's Day, for example, which is very good. I add some andouille or smoked sausage to it. I make red bean and andouille soup as well, but I've used them for lentils, white beans, split peas...

I made this one plain, but sometimes I make with some herbs like rosemary, thyme and red wine. That one is killer.

I think my shanks were under 4 bucks a piece. I bought a supply of them, when I saw them.

I don't follow this recipe to a T and I don't have all my notes from additional changes I make, but you get the idea on the ham stock from it. This stock is so good that you'll want to eat a bowl of it over rice or just drink it. I use a lot of shanks/bones etc... when I make it.

Notes from 1/08-Soaked peas for several hours before cooking. They don't need to cook as long as recipe says. Probably just about an hour, so may want to simmer before adding peas, for a bit. Added a little more fresh thyme to soup. Added more red wine. Never added any salt. Used proscuitto and pancetta with diced ham rather than bacon. Worked well. Needed to add some water for more stock. Diced the peppers. Didn't add potatoes or carrots per my preference. Made the night before New Year's Day.



Black-Eyed Pea Soup

Ham Stock

1 or 2 meaty ham bones
Large splash of red wine (approx 4 oz)
Large onion with skin (quartered)
3 cloves of garlic (skin removed but add skin to pot as well)
5 peppercorns
Fresh rosemary
2 bay leaves
Fresh thyme

Put ham bones in stock pot. Pour red wine over bones and cook for a few minutes. Add the remainder of the ingredients above, cover with cold water and cook for 3 hours. Take the bones out, remove the meat and reserve and return bones to the pot.

Add:

1 large stalk of celery w/ leaves cut in thirds
1 carrot cut in thirds
A little more onion (1 small or med & can also add some ends, etc if available)

Cook for 4 - 5 more hours

Strain, chill and remove fat.

Soup

Olive oil
¼ lb bacon, diced (I think I usually add a bit more)
2 large onions, chopped
3 cloves of garlic, minced

Ham stock and reserved ham from recipe above
1 lb black-eyed peas
Ham hock
2 cups of sliced celery
2 whole jalapeno peppers (or hot pepper of choice; I like habaneras)
3 bay leaves
fresh rosemary
fresh thyme

1 to 1½ lbs carrots, sliced
3 medium potatoes (one diced and use the other two to shred into soup)
extra ham (optional)
salt & pepper to taste

Pre-soak black-eyed peas either over night or in warm water for several hours to soften. Drain.

Sauté the bacon and onion in a little oil in a large stock pot until the bacon starts to crisp and the onions are opaque. Add minced garlic and sauté for an additional minute. Add the pork stock, black-eyed peas, ham hock, celery, hot peppers and seasonings. Bring soup just to a boil and then immediately lower heat and simmer for two hours.

Add diced potato and carrots and simmer for 1 to 2 hours longer. After an hour, peel the two remaining potatoes and shred into soup to thicken. Remove ham hock from pot, remove the meat and return the meat to the pot. Also, add reserved ham from the stock recipe above. Cook until beans are tender but not mushy. Add extra ham if desired during the last hour of cooking.

Adjust seasonings. Remove and discard hot peppers and bay leaves before serving.

I think ham stock is an underused delight. Try that recipe above.