Smoked ham hock makes the BEST pea & ham soup! No contest. I’m using an unsmoked, uncured raw hock for the stock, which is my real goal. The meat will be a delightful extra.
Nothing like as salty. Also the stock sets to a gel very well, much better than smoked and incorporates much more water so moar stock per hock. Also you can play with the flavorings much more. Tonight’s is rich in garlic and cinnamon, which I find a bit heavy with a smoked hock. I’ve been known to chuck a couple of whole oranges into the stock pot with an unsmoked hock and the resulting stock was DEELICIOUS! The downside is much much more fat comes off the hock. Which I don’t mind as it lasts well chilled and makes excellent roast potatoes and fried eggs.
Smoked ham hock makes the BEST pea & ham soup! No contest. I’m using an unsmoked, uncured raw hock for the stock, which is my real goal. The meat will be a delightful extra.
Oh, wow. I don’t think I’ve ever bought unsmoked? Pretty sure the supermarket ones are.
What do you find is the biggest difference?
Nothing like as salty. Also the stock sets to a gel very well, much better than smoked and incorporates much more water so moar stock per hock. Also you can play with the flavorings much more. Tonight’s is rich in garlic and cinnamon, which I find a bit heavy with a smoked hock. I’ve been known to chuck a couple of whole oranges into the stock pot with an unsmoked hock and the resulting stock was DEELICIOUS! The downside is much much more fat comes off the hock. Which I don’t mind as it lasts well chilled and makes excellent roast potatoes and fried eggs.