We are so lucky to live near several producers of piggie goodness; thanks to the Co-Op and Amaltheia (a family-run organic goat dairy that started raising pigs to eat the whey left over from cheesemaking) for this gorgeous ham hock. I simmered it with a few basics (thanks to a Joy of Cooking recipe), then added three huge bunches of greens, two collards and one Swiss chard, but any will do.
A slow cooked dish like this gets better with time, so make it in advance and stash it in the fridge. When you’re ready to eat simply reheat on the stovetop and serve it with a loaf of sourdough.
Note: this recipe requires about 3 hours of cooking time.
Ham Hock and Greens
adapted from the Joy of Cooking; serves 4–6
Ingredients
- one meaty ham hock
- 2 onions, sliced or diced
- 3 carrots, quartered if large, halved if small
- 2 celery stalks, halved
- ½ bunch Italian parsley, tied with kitchen twine
- several sprigs fresh thyme (tie in with the parsley) or 1 tablespoon dried thyme
- 1 bay leaf
- 2 cloves garlic, minced and mashed with salt (see next)
- 2 teaspoons Kosher salt
- 1 teaspoon dried red chile flakes
- 3 bunches winter greens like collards, chard, kale, or mustard greens
For serving: apple cider vinegar (a tablespoon or two) and additional red chile flakes
Instructions
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Place ham hock in a large dutch oven or heavy-bottomed soup pot and cover with water by a couple inches. Add the onions, carrots, celery, parsley, thyme, bay leaf, garlic, salt, and red chile flakes. Bring to boil, lower heat and cover leaving a steam gap. Simmer slowly for an hour, skimming the surface with a spoon to remove any "goo" that floats to the top.
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While the broth cooks, prepare the greens: dunk in a big bowl of water, lift out to a clean towel, then remove the tough center ribs and stem. Stack and roll the leaves to slice (chiffonade) then give the mound a cross chop so you end up with 3- or 4-inch strips.
Since this is about the size of half a leaf, you can always cut the leaves in half first then chiffonade from there.
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Add the greens and simmer for an additional 90 minutes to 2 hours, until meat is falling apart and tender.
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Remove the bundle of parsley/thyme and discard. Separate the ham from bone and reserve, discard bone and remaining sinew. Pour off and reserve the cooking liquid for another use.
Season the greens (and what remains of the carrots and celery) with apple cider vinegar and pass additional salt, black pepper, and red chile flakes at the table along with the ham.
Recipe Notes / Tips
- I like this dish best made with a large meaty fresh (not smoked) ham hock.
- Alternatively you can use smoked ham hocks like the Joy of Cooking original, serving them whole atop the greens, about 1 or 2 per person.
