Another Way to Use a Ham Hock


As I mentioned in yesterday’s post, One Way to Use a Ham Hock, I planned to use the second one from the package in another recipe today.

While I had very good intentions to follow fellow foodie Karen’s recipe from The Mindful Kitchen, called Great Northern Beans with Ham Hock, I couldn’t help going astray slightly down the Tuscan path. Maybe because great northern beans remind me of canellini beans and I want to add sage and lemon as opposed to Karen’s recommendation for thyme, lime juice and hot sauce. Or maybe because I don’t have the Southern influence she does. In any case, I’m quite happy with the results.

Since the recipe really looks different than hers, I’ll give you my improvisation here.

Great Northern Beans with Ham Hock – Tuscan Style

1 small onion, chopped

1 clove garlic, minced

1 smoked ham hock

1 bag dried great northern beans

1 3/4 quarts chicken broth

Dried sage

1/2 cup white wine

Fresh lemon juice

Fresh sage

Sort and rinse beans and soak in water overnight, or at least 12 hours. Discard water and rinse.

Saute onion until translucent. Add garlic and saute one minute. Add ham hock, beans, chicken broth, and dried sage. Bring to a boil. Reduce heat to simmer, stirring occasionally, and partially cover pot with lid. Cook for 1 1/2 hours.

Remove ham hock and shred or dice meat. Return meat to pot. Add wine and fresh sage. Smash some of the beans against the side of the pot and stir to thicken. Continue simmering on low heat with lid on for 1/2 hour.

Remove from heat and squeeze lemon juice into pot. Stir to blend. Serve with collards or salad and fresh bread.

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One response to “Another Way to Use a Ham Hock

  1. One of my Facebook friends suggested putting a ham hock in pea soup. I agree, that’s another great use for one. She recommends the Dutch Pea Soup from the cookbook “Eet Smakelijk” (which means “eat well and with taste” in Dutch), published by the Junior Welfare League, Holland, Michigan, 1964.

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