Pel
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cooking-hock jointSorry, if its posted in the wrong place.
I've been given a gammon hock joint (and two pork chops for free from work).. so my question is how long do I boil the hock joint for?
Is it 3 hours or there abouts.. could i roast it, or does it make more sense to boil?
Oh do you get cattle hearts back?... i know lambs' and pigs' hearts come back, but wondered for cattle.
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Snowball
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Boiling is best.
Might be worth soaking it for an hour or so first. Put plenty of aromatics in.
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Pel
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Thank you 
What aromatics would you reccomend??
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Bebo
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Peppercorns, bay leaves. If you like them, cloves.
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Snowball
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What Bebo said, maybe a splash of apple juice and a touch of brown sugar as well. Fresh sage works well too.
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cab
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I usually soak overnight, then give it a 40 minutes in the pressure cooker. Thats more than you need, but you get melt in the mouth meat and great stock for pease pudding.
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judith
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Re: cooking-hock joint | Pel wrote: | | Is it 3 hours or there abouts.. could i roast it, or does it make more sense to boil? |
Just to add to the multitude of other answers, I wouldn't bother soaking it. They are rarely that salty these days.
Then you could boil it (2 hours would be enough IMO), take off the skin (but not the fat), brush with honey and mustard and then bung it in a hot oven for 20 minutes.
Don't forget to keep the water you boiled it in to make pea soup!
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cab
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Re: cooking-hock joint | judith wrote: | | Pel wrote: | | Is it 3 hours or there abouts.. could i roast it, or does it make more sense to boil? |
Just to add to the multitude of other answers, you could always boil it, then take off the skin (but not the fat), brush with honey and mustard and then bung it in a hot oven for 20 minutes.
Don't forget to keep the water you boiled it in to make pea soup! |
And that raises the thorny and potentially contentious issue of what to glaze your hock with 
Has anyone done a hock in coca cola?
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judith
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Re: cooking-hock joint | cab wrote: | | And that raises the thorny and potentially contentious issue of what to glaze your hock with |
Well, I've already nailed my colours firmly to the honey/mustard mast
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cab
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Re: cooking-hock joint | judith wrote: | | cab wrote: | | And that raises the thorny and potentially contentious issue of what to glaze your hock with |
Well, I've already nailed my colours firmly to the honey/mustard mast |
I want to sail in that boat, the idea of a honey/mustard mast is very appealing 
With a hock I'd tend to go a similar route, its fitting and nice on such a small and tasty cut; on a bigger ham I'm always tempted to stud with cloves, glaze with orangee juice and zest in honey and brown sugar.
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judith
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Re: cooking-hock joint | cab wrote: | | on a bigger ham I'm always tempted to stud with cloves, glaze with orangee juice and zest in honey and brown sugar. |
That does sound good. But I get complaints when I use cloves.
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Pel
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Thanks for the replies.
I will go with boil and then roast, and make a pea soup as well, my hock (the pig's not, mine) is 800g (1lb 13oz), so i normally do for every kg its 30mins on top of the intial 30mins, so that makes it 40-50mins roasting.. does that sound right.. ahh i see i have to reduce time as it already cooked as such in the boiling, that right?
(don't really use times anymore just know when its done)
For the glazing, i normally add chives with pork and honey (if i have some spare) with black pepper.
Coco cola???? you can boil it in that, i'd like to know more (not that I like coke.. but sounds interesting)
Just thought, can i boil it one evening to have the pea soup then, and roast it the next, or is it a continous process?
Do i have to use spilt peas?
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Pilsbury
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you can boil it today and cool quickly and keep in the fridge to roast tomorrow if you want, and use split peas if you wnat pea soup but if you use lentils you just get lentil soup.
all you have is a bacon stock which is traditionally the base of pea and ham soup but you could use it to make any soup you want from lentil to chicken to potato, its really up to you but it is usually split peas in the pea and ham soup
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Bebo
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As an alternative to split peas fresh peas make a lovely soup (frozen ones are almost as good).
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wellington womble
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It makes pretty fab lentil soup, too.
I prefer a glaze with brown sugar and mustard and a slosh of brandy. But it's pretty similar. Yum, more comfort food. When is it winter again?
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MrsWW
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If I'm doing a big ham I'll stud it with cloves and then smother with english mustard and demerara sugar.
On a smaller joint, I mix ground cloves in with the sugar and put that over the top of the mustard.
Delicious
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cab
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| wellington womble wrote: | It makes pretty fab lentil soup, too.
I prefer a glaze with brown sugar and mustard and a slosh of brandy. But it's pretty similar. Yum, more comfort food. When is it winter again? |
*looks out of window*
Winter started yesterday, as far as I can tell.
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