"Ham Hock Conundrum: Tradition vs. Modern Methods When it comes to cooking ham hocks, a staple in many classic recipes, there's a growing debate about the best approach. While some cooks swear by the traditional method of simply simmering the hock for hours, others insist that pre-boiling is necessary to remove impurities. But what's the truth behind this controversy? Our experts weigh in on the age-old question: do you need to pre-boil your ham hocks, or can you stick with the tried-and-true method of your grandparents? Read on to find out the right way to cook ham hocks and bring out their rich, unsmoked flavor."
My grand parents always plopped ham hocks into the pot and let them simmer for hours. No prep on the hock. But I have recently been told that you have to pre boiled the hocks to remove impurities. These are not smoked. What’s the right thing to do? submitted by /u/KRalTN [link] [comments]
