Hocks are generally not eaten by themselves but are used as a flavoring tool. Anytime you would add a chunk of ham to your pot of beans, greens or soup, a smoked hock would be equally, if not more, welcome.
Slow braising a hock then shredding off the meat is another way to use this ordinary item to make some exciting dishes. The following is a take on Scrapple, a classic Pennsylvania Dutch breakfast dish.
- 2 smoked hocks
- 1 onion, quartered
- 4 whole cloves
- 3 quarts water
- 1 1/2t kosher salt
- 1T coarse black pepper
- 1 sprig of sage
- 1 sprig of thyme
- 1t ground coriander
- 3 cups polenta
In a medium pot add the smoked hocks, onion, cloves and water. Bring to a gentile simmer and cook covered for 2 1/2 hours; drain and reserve broth.
When the hocks are cool enough to handle, remove the meat from the bone. Return the meat to the pot with 2Q of reserved broth, coriander, sage and thyme. Add the remaining 1Q of broth to the polenta and add this mixture to the pot. Cook over medium-low heat, stirring constantly, until thick.
Pour the polenta into 2 (9x5x3in) pans. Cool and chill overnight. Cut the polenta into slices, coat with flour and in a hot pan, brown with butter.
