Classic Southern black-eyed peas take some time, but the flavor they get from a low simmer with ham hocks, herbs, and ...

When it comes to comfort food, few dishes hold the same heartwarming charm as Pinto Beans with Ham Hocks, paired with ...

There’s nothing quite like the aroma of Pinto Beans and Ham Hocks simmering on the stove. This dish is a staple in Sou ...

Simply fill a large pot with enough water to submerge the bone. Toss in veggies (leftover scraps and peels too) like onion, ...

This classic French dish, jambon persillé, is a staple on traiteur counters across France. It’s surprisingly easy to make, ...

Once it’s cooked, it becomes ham, which is already good to go because it’s been either dry-cured or cooked beforehand. So, in short: cook your gammon, and voilà, it’s ham. One last thing ...

but the ham should still be holding its shape and not falling off the bone. Step Remove the hocks from the cooking liquid and leave to cool a little. You can save the liquid to make soup later.

Preheat oven to 275 degrees. In a small, lidded, oven-safe casserole, cook ham hock, carrots, onions, celery, thyme, rosemary, bay leaf and stock, covered, until ham ...

Employ your leftover ham bone or ham hocks to make this aromatic broth that can be used in a number of recipes such as soup, risotto, or braised greens. With leftover ham in the filling and a ...

If buying a ham bone (rather than using one you have leftover), make sure to cook it before enjoying any of that salty, fatty ...