Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Ham hock terrine


Susanwusan
 Share

Recommended Posts

If you are looking for tasty cooked smoke ham you might try using smoked ham shank instead of hocks. Better meat and more of it after simmering to make a broth for two or three hours, or whatever you are making that needs the flavor of smoked meat. From one large shank, after cooking, I can get a couple of cups of torn meat without gristle or fat. In my experience the meat from a hock is meager and not as succulent and the broth it results in is the same, but fattier.

  • Like 3
Link to comment
Share on other sites

 Share

×
×
  • Create New...